A typical coconut matcha slushie, drawn from Melbourne cafes' own posts, is built from the top down with straw (wide enough to sip the thick slush), matcha (a light dusting over the cloud), coconut cream cloud (coconut cream whipped soft and piled about 3 cm high, sometimes lightly sweetened), ice (a generous scoop blended in and a few cubes on top for the slushy texture) and coconut matcha slush (coconut water, matcha and a little lychee syrup blended thick, about 250 ml). Each cafe makes its own version, so this is a typical build, not one cafe's recipe.