food + nutrition

matcha coconut cream pops, 3 ways

August 2, 2015


matcha coconut cream pops

nothing says august quite like popsicles. the dog days of summer are the perfect time for some low maintenance + minimal effort frozen goodness. these choose-your-own-adventure matcha coconut cream pops are the answer to all your hot sweltering summer daydreams. the classic matcha pops are sophisticated and not-too-sweet, the chocolate chip matcha are just a little decadent, and the coconut ginger matcha pops have a nice spicy undertone. all of them are rich and creamy. they’re also not terribly sugary, so if you have a sweet tooth, i recommend (always!) tasting as you go and maybe upping the agave in your batch. have fun!

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[classic matcha pops]

1¼ cups full-fat coconut milk (from a can)
2 tablespoons non-dairy milk of choice
2 teaspoons matcha powder
1 tablespoon + 1 teaspoon agave syrup, or to taste

[chocolate chip matcha pops]

ingredients for classic matcha pops +
~4 tablespoons dairy-free chocolate chips (like enjoy life brand)
scant 1 teaspoon cocoa powder, optional

[coconut ginger matcha pops]

ingredients for classic matcha pops +
2 tablespoons desiccated coconut (sweetened or unsweetened)
1 teaspoon ginger


full-fat coconut milk settles with the cream floating on top of the milk, so in order to reincorporate the two, i like to shake the can very well and then leave it upside down on the counter for a few minutes prior to opening. you can do this first if you wish. measure matcha into a small mixing bowl, [and cocoa powder if using], then add non-dairy milk and mix until well combined. after well mixed, pour in can of coconut milk, mix, and add agave to taste. i don’t like super sweet desserts, so these measurements reflect a grassier, more matcha taste. if you like your pops sweeter, add more agave. then:

if making the classic matcha pops, this mixture is done! pour into your popsicle mold, and allow to freeze for an hour before inserting the popsicle sticks. freeze another 4 hours or until set.

if making chocolate chip matcha pops, make sure to add in the optional cocoa when mixing the matcha with the nondairy milk. if using cocoa powder, add in nondairy milk a little at a time while mixing for best results. add in some chocolate chips at the bottom of each of 4 pop wells. pour in mixture. allow to freeze for a half hour or so before inserting popsicle sticks. if you wish to add more chocolate chips, add them in immediately after sticking in the sticks so they won’t sink as much. allow to freeze for at least 4 hours or until completely set.

if making the coconut ginger matcha pops, add in the dessicated coconut and ginger to the matcha mixture. pour into popsicle mold. freeze for an hour before adding in the popsicle sticks. freeze for 4 hours or until completely set.

YIELD: ~1 cups, or 4 pops depending on size of mold

matcha coconut cream pops


photos by tayler morrissey

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