Chocolate Dipped Matcha Coconut Popsicles
This easy recipe blends vibrant matcha with refreshing coconut milk. Once frozen, it is all wrapped up in a decadent chocolate coating with a sprinkle of tosted coconut!
Equipment
- Blender
- Measuring spoons
- Popsicle Mold
- Microwave
Ingredients
- 400 mL coconut milk full fat
- 1 tbsp matcha powder ceremonial grade
- 2 tbsp condensed milk
- 2 tbsp strawberry yogurt
- 170 g milk chocolate 5 oz, chopped coarsely
- 1½ tbsp coconut oil
Instructions
- Pour coconut milk in blender and sift in matcha powder. Add condensed milk and strawberry yogurt. Blend until smooth. Pour into popsicle molds, and freeze 45 minutes before inserting sticks. Then, freeze until solid, about 4 hours or overnight.
- Melt chocolate and coconut oil in the microwave in 20 second increments. Stir after each increment until it is smooth. Mine took 60 seconds.
- Remove frozen popsicles from molds. Dip each popsicle into the melted chocolate mixture, allowing excess to drip off. Sprinkle shredded coconut on shell before it sets.
- Place chocolate-coated popsicles on a parchment-lined tray and freeze until chocolate hardens, about 5 minutes. Enjoy!
Video
Notes
Be sure to leave a little space at the top of the popsicle mold for expansion.
Use high-quality matcha powder, preferably ceremonial grade, for the best flavour and vibrant green color.
Adjust the amount of condensed milk to suit your taste preferences.
Blend the matcha coconut mixture until smooth and well combined to ensure a consistent texture in the popsicles.
Allow enough time for the popsicles to freeze completely, usually at least 4-6 hours or overnight.
Store the chocolate dipped matcha coconut popsicles in a single layer in an airtight container to prevent them from sticking together.
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