matcha coconut popsicles

by Nina Lamotchkina

a sweet and simple way to cool down this summer! these popsicles are surprisingly smooth and creamy, and totally dairy-free.

ingredients

  • 1 can full-fat coconut milk (400ml)
  • 1-2 tbsp plant milk of choice
  • 1 tbsp uki organic culinary grade matcha powder
  • 1/4 cup honey*
  • dried coconut for decoration (optional)

instructions

  1. in a medium bowl, whisk coconut milk until smooth.
  2. in a separate bowl, whisk plant milk with matcha powder until no lumps remain.
  3. pour matcha mix and sweetener (*see note) and whisk until smooth. transfer to popsicle mold and freeze 2 hours or until solid.

*for a fully vegan recipe, substitute agave nectar or maple syrup to taste

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