Coconut Matcha Pops
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.
Servings: 6 Popsicles
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!