Any good café worth its salt is serving matcha lattes these
days. Think of these as a summer-friendly version, with a crunchy
2 tspmatcha powder (see note), plus extra to serve400 mlcoconut milk200 gmcoconut yoghurt100 gmrice malt syrup (see note), or to taste Scraped seeds of 1 vanilla beanPuffed-rice crunch 1½ tbsprice malt syrup1½ tbspmelted coconut oil10 gmpuffed brown rice (see note)10 gmtoasted coconut flakes1 tsptoasted black sesame seeds, plus extra to serve 1 tsp toasted white sesame seeds, plus extra to serve
Whisk matcha with half the coconut milk in a bowl until smooth, then whisk in remaining
ingredients and remaining coconut milk until well combined. Fill twelve 80ml popsicle moulds
to 1.5cm below the rim and place in freezer until they begin to firm (1-2 hours), then insert
a popsicle stick into each.
For puffed-rice crunch, stir rice malt syrup and coconut oil in a small saucepan until melted.
Combine remaining ingredients in a bowl with a pinch of salt, add coconut oil mixture and mix to
combine well. Spoon into popsicle moulds to fill and freeze (1-2 hours). Matcha popsicles will
keep frozen for 2 weeks.
Dip popsicle moulds in hot water to remove popsicles and serve with extra matcha powder and sesame seeds for dipping.