I mean, is there anything better than some good quality, grassy matcha? It’s good in everything, I swear.. or at least in every dessert I’ve come across, that is. And is there anything more delicious and satisfying than some real, honest-to-God, full-fat coconut milk?
If you say yes, I’m going to have to ask you to leave. Don’t make me ask you to leave.
Our weekly trips to the paleteria in town–for those delicious, sweet yet spicy mango chile pops, or a cookies-and-cream dipped in chocolate (yes!), if I’m feeling naughty–have inspired a massive popsicle obsession over here. Like, I’ve got three recipes ready for you, and so many more coming. I know…
it’s a problem. But try these, and you’ll be right there with me.
We might consider starting a Popsicles Anonymous, but we’re not ready to quit. I mean, we can quit anytime! It’s not an addiction. We just don’t want to… either way,
these are damn good.
They’re so simple, just some coconut milk, matcha (green tea powder–don’t substitute green tea leaves in any form. This is what I use, and I love it), a bit of sweetener, and a little milk to thin everything out. What results is pure divinity–a rich, yet light coconutty flavor paired with aromatic, grassy matcha. Ugh! Amazing.
The perfect cool treat when you’re craving something creamy and looking for something a little gourmet. I won’t even mention the health benefits of matcha and coconut milk. It might just put us both over the edge from obsession to full-fledge addiction.
But would that really be so bad?
Green Tea Coconut Popsicles
- 1 13.5- ounce can full-fat coconut milk
- about 1/2 cup alt-milk (almond or more coconut would be great!)
- 2-3 teaspoons culinary-quality matcha powder
- 1/4 cup agave nectar
In a large measuring cup, whisk coconut milk until smooth. In a small mixing bowl, mix about 1-2 tablespoons milk with 2 teaspoons matcha powder until smooth. Pour mixture into coconut milk. Add agave nectar and mix until smooth. Taste and, if a grassier, stronger matcha taste is desired, mix another teaspoon of matcha in a little milk until smooth and add to coconut milk mixture.
Pour into popsicle molds and freeze at least 5 hours.