These Coconut Matcha Pops are an easy and delicious treat! Coconut milk serves as the creamy (dairy free!) base for these green tea “ice cream” popsicles. Matcha is jam packed with antioxidants, making this a guilt free treat.
Green Tea Ice Cream. Sigh.
I absolutely LOVE it. What’s not to love?
Oh yea, dairy. Don’t get me wrong. I love dairy. By now you’ve likely seen a number of my recipes that have included cheese, yogurt, even milk. However, those recipes use it very sparingly. See, it’s not that I don’t dislike dairy (I LITERALLY have never met a cheese that I didn’t like), but it doesn’t exactly love me back. Don’t get me wrong: you will still inevitably see dairy-filled recipes on this blog. But, I firmly believe in BALANCE. As long as I’m not housing yogurt every day for breakfast, eating a cheese burrito for lunch, and slurping a milkshake for dessert – I’m good.
Now that my dairy rant is over, I can share with you that these “Green Tea Ice Cream” pops DON’T HAVE DAIRY IN THEM. Yep, that’s right.
Zero. Zilch. Nada.
Enter my fave dairy substitute: coconut milk!
Praise all. These Coconut Matcha Pops. I’m not joking when I say I go someplace very LIGHT (not dark) when I eat one of these. All things coconut seem to be “all the rage” these days. And for good reason:coconut certainly is high in fat, but it’s in the form of a medium chain saturated fatty acid. Which = heart healthy.
Again you guys, don’t go drinking a glass of coconut milk in place of a glass of cow’s milk (HUUUUAAAA). That sounds awful.
Moderation, young grasshopper.
And also, can I get woop woop for MATCHA?! Catechins, a.k.a. the MVP of antioxidants, are highly prevalent in this cancer-fighting tea.
And the fact that I used maple syrup (a naturally occurring sugar), makes these popsicles practically straight health food.
You’re welcome.
An ice pop mold will no doubt be a great investment for these gorgeously green tasty treats. However, I’ve seen people freeze popsicle mixture in Dixie cups and pop the sticks right in. Easy as that.
One thing to note: the sweetness of these Popsicles diminishes as they freeze. That said, try the mixture before freezing. If it’s too bitter, or even if it tastes perfect, I would suggest adding a tad more sweetener to be sure they taste great when they’re done.
Try these out, please? I’d love to know if you like them!
Coconut Matcha Pops
Ingredients
- 2 15 oz Cans full-fat coconut milk, Chilled
- 1/4 Cup pure maple syrup , or sweetener of choice
- 1 Tbsp Matcha powder
- 1 Tsp vanilla
- 1 Tsp Coconut Oil
Instructions
- In advance, put the two cans coconut milk in the refrigerator. No less than 3 hours, but overnight is ideal.
- Scoop out the thick layer of coconut milk in each can. Be careful though! This layer will be super thick, and there is still thinner coconut milk at the bottom of the can. Reserve this liquid for another purpose (smoothies, perhaps?).
- Scoop the coconut milk out, place in a blender or food processor. Add maple syrup, matcha powder, vanilla, and coconut oil. Blend thoroughly to combine.
- Pour in to ice molds, adding Popsicle sticks.
- Freeze for no less than 8 hours prior to enjoying.
Notes
- Be sure to use full fat coconut milk!
- As mentioned above, if you don't have an ice pop mold, Dixie cups will do! You can find Popsicle sticks in most grocery stores.
- Use your sweetener of choice: maple syrup, honey, agave...whatever you like!