Matcha is a very fine powder of high-quality green tea. You’ll find it at good food stores and health food shops. These are quite a grown-up popsicle with a soft sweetness and rich flavour.
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
METHOD
Combine all the ingredients in a blender and blitz until smooth. Pour into 6 popsicle moulds. Place in the freezer for 30 minutes. Insert wooden ice block sticks if solid enough to support them. Otherwise check back in a further 20 minutes.
Leave to freeze for at least 2 hours.
Can be stored in an airtight container in the freezer for up to 2 months. Makes 6 popsicles
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.