Matcha and Coconut Popsicles
2h 10m·Vegan
Ingredients
- 1 x 400-gram can full-fat coconut cream
- ½ cup almond milk
- 1 tablespoon matcha green tea powder
- 4 tablespoons maple syrup
- 1 teaspoon vanilla paste
Instructions
6 steps
- 1
Combine all the ingredients in a blender and blitz until smooth.
- 2
Pour into 6 popsicle moulds.
- 3
Place in the freezer for 30 minutes.
- 4
Insert wooden ice block sticks if solid enough to support them. Otherwise check back in a further 20 minutes.
- 5
Leave to freeze for at least 2 hours.
- 6
Can be stored in an airtight container in the freezer for up to 2 months.
Progress
0 / 6 steps
