Ingredients:

  • 2 cups coconut milk (480 ml), preferably full-fat
  • 3 tablespoons matcha green tea powder (30 g)
  • 1/4 cup honey or maple syrup (60 ml)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup coconut milk (240 ml), unsweetened
  • 1/4 cup shredded coconut, unsweetened (25 g)
  • 2 tablespoons honey or agave syrup (30 ml)

Instructions:

  1. In a medium mixing bowl, combine coconut milk, matcha powder, honey (or maple syrup), and vanilla extract. Whisk until smooth.
  2. Pour the matcha mixture evenly into the ice pop molds, filling each cavity about halfway. Insert sticks and freeze for about 30 minutes.
  3. In another bowl, combine the unsweetened coconut milk, shredded coconut, and honey (or agave syrup). Mix well until fully incorporated.
  4. Once the matcha layer is firm, pour the coconut mixture over the matcha layers in the molds. Freeze for an additional 4-6 hours.
  5. To release the pops, run warm water over the outside of the molds for a few seconds. Gently pull the pops out and enjoy!