By now you have heard of the trend of Matcha, a green tea made not from steeping leaves, but by crushing them into a powder. This multiplies their nutritional value, and Matcha is considered among the most potent in antioxidants, boosting cancer-fighting, enhancing calm, boosting memory and concentration, and increasing energy and endurance. Can’t get much better than that, except if you add in coconut milk which contributes a wide array of minerals and fiber. Learn more about the nutritional value of Matcha powder here. Then, when you are ready, let’s make some Matcha pops!..
Shake up the full-fat can of coconut milk or cream, and add the coconut, maple syrup, lime juice to a blender and blend until smooth. Then, add to this mixture, the teaspoon of Matcha, and blend again. Pour the mixture, now a lovely pale green, into the mini popsicle molds. The molds I use – these on Amazon – are so easy to work with. Just pour, insert sticks (first time use you have to push the sticks through), freeze uncovered overnight, and then bend the forms to release the popsicles. Since they are mini, I serve them on mini bread dishes at brunches or breakfasts, dipped into a slight dusting of Matcha powder. They don’t melt fast so it’s okay to put them out early. Enjoy!
Optional: Dust tips with Matcha powder for effect or dip the tips into a dark chocolate sauce: Melt 1 tbsp coconut oil & 1 bar of 60% high quality dark chocolate.