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Prepare the ube cream by whisking together the coconut cream, condensed milk, and ube extract until frothy. Set aside in the fridge to thicken slightly while you make the matcha.
Prepare the matcha by heating your water to around 170°F (it should be very hot, but not boiling). Sift the matcha into your matcha bowl. Pour in the hot water, and using a bamboo whisk or frother, whisk until frothy and smooth, about 30 to 60 seconds. Set aside.
To assemble, pour the ube cream to the bottom of your cup. Add a handful of ice, pour in the milk, and gently layer the prepared matcha on top.