Can you think of anything better for Summer?!
For the Popsicles
– 500 ml Coconut Milk
– 2 tbsp Greek Yoghrt
– 1 tbsp Matcha Powder
– 1 tbsp Honey
Method: In a medium mixing bowl, whisk together the coconut milk, yoghurt matcha powder and honey until well blended. Empty mixture in a glass pitcher and pour into popsicle molds and freeze for at least 4 hours, or until completely set. Once frozen, remove from the molds. IF popsicles get sticky in the molds, hold them under warm running water for a few seconds to loosen up. Place in a tray and set aside in the freezer until your chocolate mixture is ready to use.
For Chocolate Coating
– 200 gr Dark Chocolate melted
– Almonds crushed
– Coconut shredded
Method: Remove popsicles from the freezer and lay a tray with parchment paper. Pour melted chocolate in a cup and dip popsicles (a quarter to halfway through) into the melted chocolate. Place on parchment paper and sprinkle chocolate part with crushed almonds and shredded coconut. Place popsicles in freezer again to set, until ready to eat. Enjoy!
Makes 6-8 Popsicles depending on size of molds
Recipe and Photo credits: Christina Vlahoulis