Jasmine Coconut Matcha Affogato
A serene, floral twist on the Italian classic.
Indulgence meets elegance in this reimagined affogato, where creamy coconut ice cream infused with fragrant Bacanha jasmine syrup is kissed by a warm pour of ceremonial-grade Kyūka Izanami Matcha. This dessert bridges cultures and contrasts — hot and cold, bitter and sweet, airy and creamy — to create a sensory experience that lingers long after the last spoonful. Perfect for afternoon rituals or a light, luxurious finish to a meal.
Whether you’re a matcha purist or a floral flavor enthusiast, this jasmine matcha affogato offers a unique moment of calm and decadence in every bite.
Ingredients:
For the Coconut Ice Cream (makes ~1 pint):
1 can (400ml) full-fat coconut milk
1/2 cup coconut cream (or scoop thick part from second can)
1/4 cup of sweeter like agave or maple syrup
Pinch of sea salt
Optional: 1 tsp vanilla extract
For the Matcha Shot:
1 tsp Kyuka matcha
60ml (1/4 cup) hot water (75–80°C / 170–175°F)
Bacanha Jasmine Syrup (1 teaspoon)
To Serve (per affogato):
2 scoops coconut ice cream
1 matcha shot (freshly whisked)
Optional garnish: toasted coconut flakes, edible flowers, pistachio nuts
1 - Make the Coconut Ice Cream
In a mixing bowl, whisk together coconut milk, coconut cream, Bacanha jasmine syrup, and a pinch of salt. Add vanilla if desired.
Chill the mixture in the fridge for at least 2 hours and then churn in an ice cream maker according to the manufacturer’s instructions.
No ice cream maker? Freeze the mixture in a shallow container and stir every 30 minutes for 2–3 hours until creamy.
Freeze until firm (about 4–6 hours).
2- Prepare the Matcha Shot
Sift 1 tsp Kyuka matcha into a matcha bowl.
Add 40ml cold water (but depending on how thick you like it) and whisk vigorously in a zigzag (M or W) motion until frothy.
3- Assemble the Affogato
Scoop 2 generous scoops of jasmine coconut ice cream into a chilled glass or small bowl.
Pour the freshly whisked matcha over the ice cream.
Garnish if desired.
The sweetness and floral notes of Bacanha jasmine syrup pair beautifully with Kyuka matcha’s umami depth and the creaminess of coconut.
For an extra flourish, lightly torch some coconut flakes or sprinkle crushed freeze-dried raspberries for color and contrast.