Whisk 3 cups of the coconut milk & sugar over medium-high heat. Bring to simmer. Remove from heat.
In the meantime, whisk 1 cup milk, the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
Whisk the matcha powder with water to remove clumps.
Pour whole mixture back into the saucepan and whisk constantly.
Whisk until thick, then split into cups and refrigerate.
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