Summer is upon us and it’s time to whip out the popsicle recipes! I’ve always loved making popsicles and ever since we bought the Zoku Quick Pop Maker (Amazon affiliate link), I’ve been making them more often. Made too much fruit smoothie? Pour it in the Zoku! Have leftover coffee? In the Zoku it goes! Since the machine is so small, we always put it back into the freezer after it’s been washed. This way we can make popsicles all the time.
Lately I’ve been having coconuts on my mind. You know Summer = coconuts! Makes sense to me…lol. Well if you have coconuts on your mind and love matcha, you’ll love my Coconut Matcha Popsicles! These pops are vegan, low calorie (only 36 calories each), low carb, and they even give you a little caffeine kick.
Ingredients: 2 TBSP Two Hills Tea Matcha Coconut Latte, 2 TBSP Trader Joe’s Turbinado Raw Cane Sugar, 1 TBSP Let’s Do Organic Shredded Coconut (Amazon affiliate link), and 1 3/4 cups of So Delicious Unsweetened Organic Coconut Milk.
I love this stuff. It’s kind of like a cross between golden brown sugar and white sugar.
The crystals are bigger so they look really beautiful sprinkled on top of muffins, pies, or even cappuccinos.
The matcha I’m using is from Two Hills Tea, and it provides the coconut flavor and the caffeine kick. This complimentary matcha was sent to me along with 2 others. If you want to read more about their matcha and see what else they sent me, then head over to my Two Hills Tea blog post.
For extra coco-nutty flavor and texture, I’m using the Let’s Do…Organic shredded coconut. I love that it’s unsweetened, sulfite free, and has no preservatives. It’s great added to smoothies, ice cream, and also in baked muffins. They make a bunch of other products but this is the only thing I’ve tried so far.
These shreds are very fine so it never takes too long for my blender to grind it up. It’s a nice way to add coconut oil and some fiber into your smoothie.
First you want to warm up about 1/2 cup of your coconut milk. I just pop it into the microwave for about 1 minute. Then you add in the turbinado sugar.
Whisk to make sure that all of the sugar crystals have melted. As you can see the coconut milk has taken on a little of the sugar’s color.
Pour in the matcha.
Whisk to make sure everything has melted.
Add in the shredded coconut. Feel free to omit the shreds if you don’t like the texture. I LOVE coconuts so the more coconut the better :D
Now that everything has been added in, you want to pour in the rest of the room temperature (or cold) coconut milk. Tip: If the overall temperature of the coconut matcha mixture is still warm even after adding in the rest of the milk, pop it into the fridge to cool down. You really want the liquid to be cold before pouring into the Zoku machine. If you’re using a traditional popsicle mold then it may not matter as much.
Take out your Zoku , place the popsicle sticks into the mold, and pour in the mixture.
Make sure you pour right up to the fill line and not past it. As the popsicles freeze, they will expand. It also makes pulling the final popsicle out much easier if you stay below the line.
After 10 minutes they’re done! At this point you can place another 3 sticks into the machine and go for another batch. This recipe makes 6 Zoku popsicles.
Because this recipe uses coconut milk, the texture will be more of an ice bar. I love it because it’s more refreshing, but even more because it’s only 36 calories a bar. Guilt Free!
Hopefully you’ll want to try making these Coconut Matcha Popsicles at home. Make sure to let me know how you like it!
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