Divide the almond milk into 1 1/2 cups and 1/2 cup. In a blender, blend 1 1/2 cups of the almond milk, matcha, honey, and ice.
In a mason jar, combine coconut milk and the remaining 1/2 cup of almond milk. To layer the frappe, carefully scoop the blended matcha so it floats on top of the coconut/almond milk mixture. Serve in a tall glass topped generously with whipped cream and black sesame seeds. Enjoy!
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