Matcha Coconut Lychee Colada


Matcha Coconut Lychee Colada

Be transported to your tropical happy place with this refreshing matcha coconut lychee colada! Sweet and floral lychee, creamy coconut milk, and rum are blended with ice and served in a matcha syrup drizzled glass. Bonus: add some boozy boba to the bottom of this delicious drink and cool off in style!


What’s in a matcha coconut lychee colada?


Here’s all the ingredients you’ll need to make this matcha coconut lychee colada:


Making this cocktail is super easy! The matcha syrup is a combination of matcha and water, then for the drink, just add everything to a blender and combine.

What is boozy boba?



If you really want to make this drink extra AF (and duh, of course you do) make some boozy boba!

It’s so easy- just soak your cooked boba in a little rum for about 15 minutes, and then add it to your drink!

For coconut lovers:


If you’re a major coconut lover, try making this with coconut rum! Alternatively, you can add about ¼ teaspoon of coconut extract to the blender to enhance that lovely flavor.

Matcha Coconut Lychee Colada



  • 4 grams Jade Leaf Ceremonial Barista Grade Matcha, sifted
  • 4 ½ ounces water
  • ½ cup cooked tapioca pearls
  • 2 ounces white rum, plus more for soaking boba
  • 1 (20-ounce) can whole, peeled lychees (drained, with 1/4 cup of the syrup reserved)
  • 1 cup full-fat coconut milk
  • ¼ cup coconut water
  • 1 ½ cups ice, plus more for serving




  1. Make the matcha syrup: in a small bowl, using a chasen (bamboo whisk) combine 4 grams sifted ceremonial barista grade matcha with 4 1/2  ounces of water. Set aside.
  2. Make the boozy boba: add cooked boba to a bowl; add rum to the bowl until the boba is submerged. Give the boba a stir to make sure all the boba is covered. Let soak for 10-15 minutes.
  3. To a blender, add 2 ounces of rum, lychees, ¼ cup of lychee syrup, 1 cup coconut milk, ¼ coconut water, and the ice. Blend for about 30 seconds.
  4. Assemble the cocktail: Add the matcha syrup to the inside of the glass. Add drained boozy boba to the bottom of the glass. Add ice to the glass, followed by the colada. Garnish, sip, and enjoy!


Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable!