Alyssa and Carla

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Matcha, Strawberry and Coconut Popsicles (Bonus: Dairy-Free and Vegan!)

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I had a delicious little cup of ice cream the other day, and I can’t get it out of my head.  It was one scoop of strawberry sorbet, one scoop of matcha ice cream, and one scoop of roasted green tea ice cream (hojicha).  While not a new combination, the sweetness of the strawberries tempering the pleasant grassiness of the matcha against a creamy ice cream backdrop was absolutely perfect for a hot summer night.  I had to find a way to recreate this at home.

matcha, strawberry and coconut popsicles at alyssaandcarla.com

The matcha, strawberry and coconut popsicles probably won’t be your kid’s favorite popsicle, unless the child in mind has a fairly sophisticated palate.  These are grown-up popsicles, with subtle flavors and as little sugar as I could get away with.  As a bonus, just because they taste best this way, they also happen to be dairy-free and vegan.  They’re awfully pretty too, with vibrant berry next to pastel green and creamy white.  

matcha strawberry coconut popsicles

Matcha, Strawberry and Coconut Popsicles
A dairy-free and vegan popsicle that celebrates the combination of sweet strawberries with bitter matcha and creamy coconut.
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For the strawberry layer
  1. 2 cups sliced strawberries
  2. 3-4 tablespoons cane sugar
  3. 1/2 cup water
For the matcha layer
  1. 7 oz coconut cream
  2. 2.5 tablespoons cane sugar
  3. 2 tablespoons water
  4. 2 teaspoons matcha powder
For the coconut layer
  1. 7 oz coconut cream
  2. 1 tablespoon cane sugar
Make the strawberry layer
  1. Combine the strawberries and sugar in a medium-sized bowl. Mash the berries lightly with a fork or potato masher. Cover and set aside for 30 minutes. Mash the berries into a pulp and add the water. Mix well and refrigerate.
Make the matcha layer
  1. Combine the coconut cream, sugar, water and matcha in a medium bowl. Whisk to thoroughly incorporate the matcha into the other ingredients. Refrigerate.
Make the coconut layer
  1. Combine the coconut cream and sugar in a medium bowl. Stir well to combine.
Make the popsicles
  1. Layer the flavors in popsicle moulds however you like, letting each layer freeze for about 45 minutes before adding another color. For the cleanest colors by layer, pour the liquid carefully to prevent splashing or dipping on the sides of the moulds.
Notes
  1. My popsicle moulds hold about 5 tablespoons of liquid each, and I was able to get about 10 popsicles out of this recipe. Adjust your recipe or expectations accordingly!
  2. You can substitute whatever kind of sugar you like, but I love the way cane sugar tastes with matcha.
Alyssa and Carla https://www.alyssaandcarla.com/
Matcha, strawberry and coconut popsicles from alyssaandcarla.com

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matcha, strawberry and coconut popsicles

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Comments

    • Nancy, I wish I could give you some! I made TWELVE of them and I can only eat so many, lol. My husband doesn’t like matcha (gasp!) and it’s hard to transport popsicles to give to people when it’s 85 degrees out.