Step 1

Whisk the matcha with 2 Tablespoons of hot water in a small bowl until smooth. Set aside to cool.

Step 2

Place the coconut milk, pistachios and mint leaves in a high speed blender and blend on high until smooth. Strain to remove any pieces of pistachios or mint and pour back into the blender along with the cooled matcha, sweetener and ice cubes. Blend on high until well combined.

Step 3

Pour into chilled glasses and serve immediately or top with whipped coconut cream if using.