Any good café worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, with a crunchy puffed-rice base.
- 2 tsp matcha powder (see note), plus extra to serve
- 400 ml coconut milk
- 200 gm coconut yoghurt
- 100 gm rice malt syrup (see note), or to taste
- Scraped seeds of 1 vanilla bean
- 1½ tbsp rice malt syrup
- 1½ tbsp melted coconut oil
- 10 gm puffed brown rice (see note)
- 10 gm toasted coconut flakes
- 1 tsp toasted black sesame seeds, plus extra to serve
- 1 tsp toasted white sesame seeds, plus extra to serve
- 1Whisk 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.
- 2For 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.
- 3Dip popsicle moulds in hot water to remove popsicles and serve with extra matcha powder and sesame seeds for dipping.
Matcha, a Japanese powdered tea, is available from health-food shops and specialist tea shops. Rice malt syrup and puffed brown rice are available from health-food shops and select supermarkets.