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Rich, earthy, and perfectly sweet, these 4-ingredient green tea coconut popsicles are the ultimate summer treat for kids and adults alike. Using only coconut milk, matcha powder, almond milk, and agave nectar, healthy matcha popsicles are easy to make and great for vegan or dairy-free needs.
What Makes This Recipe So Good
- This healthy popsicle recipe is seriously SO. SIMPLE. It’s only 4 ingredients – coconut milk, almond milk, matcha, and agave nectar (or honey). And honestly, you could use more coconut milk in place of the almond milk, making it only 3 ingredients.
- The flavors are unique and rich and unbelievably delicious. Fruit-flavored popsicles are great, absolutely. Everyone loves them, and for good reason. But a creamy, aromatic, matcha-flavored popsicle with a hint of coconut and agave nectar? Now that’s a TREAT.
- Cutting back on dairy, or cutting it out altogether? These matcha popsicles are 100% dairy free and vegan.
What’s So Great About Matcha?
Matcha not only tastes great, it’s also great for you. According to various studies, it touts all sorts of body-benefitting aspects – it’s high in natural antioxidants, it can enhance brain function, it can promote heart and liver health and aid in increased metabolism…
Even if you’re not after any or all of those benefits, though, matcha is just really freaking delicious. It’s mellow and nutty and just the tiniest bit grassy. It’s like a green tea dialed up to 11 with extra pops of earthiness and umami. You can enjoy on its own as a tea or a latte, or use it in recipes like these green tea coconut popsicles or these matcha marshmallows. It’s remarkably versatile for something so pronounced.
Interested in more about matcha? We go in to it in more depth in this post – What Is Matcha and Why Is Everybody Obsessed with It?.
Chef’s Tips
- Green tea powder is a must – don’t use green tea leaves in any form! You also want to make sure your matcha is culinary-grade. Lower quality matcha powders will have a bitter flavor you don’t want in your popsicles… trust me. This is what I use, and I love it! (affiliate)
- I mix the matcha and milk on their own before adding to the coconut milk so I can be 100% sure all of the powder is fully dissolved and incorporated. If you want to skip that step and mixing everything together all at once, you can. Just be sure not to leave any solid powder leftover or you might get chalky popsicles or clumps of matcha powder.
- For the richest, creamiest popsicle consistency, use only coconut milk. The almond milk will make them a little icy. I don’t mind it, but if you’re expecting something more like ice cream on a stick, you won’t get that result if you use almond milk.
More Tasty Treats You’ll Love
- Keto Lemon Bars
- Gluten-Free Lemon Drizzle Cake
- The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
- Sweet & Creamy Churro Dip
- Frozen Yogurt-Covered Grapes
- Vegan Coconut Cream Pie
Healthy Green Tea Coconut Popsicles (Vegan, Dairy Free)
Equipment
- medium mixing bowl or large measuring cup
- whisk
- small mixing bowl
- popsicle molds
Ingredients
- 1 13.5-ounce can full-fat coconut milk must be full fat
- 1-2 tablespoons almond milk or 1-2 tablespoons full-fat coconut milk, plus more as needed
- 2-3 teaspoons matcha powder culinary-quality, plus more to taste if needed
- ¼ cup agave nectar or honey
Instructions
- Add can of coconut milk to medium mixing bowl or large measuring cup and whisk until completely smooth. Set aside.
- In small mixing bowl, mix 1-2 tablespoons almond milk with 2 teaspoons matcha powder until mixture is completely smooth. Pour matcha mixture into coconut milk.
- Add agave nectar to coconut milk mixture and whisk until all ingredients are fully combined. Taste mixture and adjust flavors as needed (see Notes).
- When satisfied with flavors, pour mixture into popsicle molds and place in freezer. Freeze popsicles at least 5 hours, then serve and enjoy. Keep frozen until ready to eat.
- Flavor Adjustments: For a stronger matcha taste, mix together another 1 teaspoon matcha powder with 1 tablespoon almond milk. When smooth, add to popsicle mixture and whisk until combined. For sweeter popsicles, add more agave nectar or honey to the popsicle mixture in ½ teaspoon increments, whisking well and tasting after each addition. You can also add a teaspoon or so of pure vanilla extract.
- Consistency: For creamier, richer popsicles, use full-fat coconut milk instead of almond milk.
- Make it Paleo: Use raw, unfiltered honey or maple syrup instead of agave nectar.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I can’t wait to try these!! Also would rally love to know here you found this style of popsicle mold please?
Can’t wait for you to try! Any popsicle mold should do, I believe the one used here is no longer available online.
The taste of these is great and it is easy to adjust the sweetness and strength of the matcha flavour to taste. However the pictures are misleading, you won’t get that texture by simply pouring the liquid mixture into moulds and then into the freezer. You would need to process on an ice cream maker to soft serve consistency first before adding to the moulds (which would be a great idea if you have the time and equipment). Also a lot more matcha would be needed to achieve that dark green colour.
I’m so sorry yours didn’t turn out like Cheryl’s did! We definitely used the exact process outlined in the recipe cards, with no unmentioned adjustments or edits, so the photos are an accurate representation of the results we had. Everyone’s results can differ, though! Regardless, I’m so happy you enjoyed the flavor of the popsicles. We’ll give this one another test soon and see if we get the same results we did in 2014.
Oops, I meant “Can I process it in an ice cream maker?”
Hi Cheryl,
We must be soul sisters since I am a fellow matcha lover and I’m constantly searching for recipes that utilize matcha. I’m going to try your Matcha granola recipe later today but it’s hot here in the Bay Area today and I want to try your matcha popsicle recipe now but I don’t have popsicle molds and the darling one you use for the blog is not available on Amazon anymore. Do you think I can process your matcha popsicle mixture in an ice cream mold?
Matcha is life! I think any type of mold would work for the popsicles.
A go-to favourite! Simple, natural, excellent ??
Hi! I just tried making it but it came out more like icy popsicle. Not creamy like in your picture. What am I doing wrong. The coconut milk I used is from Aroy-d. I’m not sure if it’s full fat or not. The can says it has coconut extract 60% and water. I used an electric mixer to beat it thinking that it’ll become fluffy/creamy but it was just very liquidy and came out icy jnstead. I want it creamy. How can I make it like yours?
for creamier texture you can add some flour/starch and heavy cream/whipped cream.
These popsicles are dairy free and vegan so that suggestion won’t work, unfortunately!
I’m very much looking forward to testing out this recipe! Thanks!
These look so incredible, I love matcha and coconut so I must try making them! I’ll experiment sweetening it with coconut sugar for even more coconut flavour
That sounds great! I love love love coconut sugar, so I might try that too this summer 🙂