Option 1: Creamy Matcha Coconut
- 1 tbsp Matcha Powder (Culinary grade is fine)
- 1 can (400ml) Full Fat Coconut Milk (for creaminess)
- 3 tbsp Honey, Maple Syrup, or Agave
- 1 tsp Vanilla Extract
Option 2: Zesty Earl Grey Lemon
- 2 cups Boiling Water
- 3 Earl Grey Tea Bags
- 1/4 cup Sugar or Honey (dissolved while hot)
- 1 Lemon (Juiced)
- Optional: Edible flowers for decoration
Nutrition per Matcha Pop:
Calories: 120
Fat: 8g
Sugar: 10g
Carbs: 12g
Instructions
For Matcha Coconut Pops:
1
Make Paste: In a bowl, whisk the matcha powder with 2 tbsp of warm water to remove all clumps. It should be a thick green paste.
2
Blend: Add the coconut milk, sweetener, and vanilla to the matcha paste. Whisk until completely smooth and pale green.
3
Freeze: Pour into molds. Freeze for 4-6 hours.
For Earl Grey Pops:
1
Brew Strong: Steep the tea bags in the boiling water for 5-7 minutes. It needs to be strong because freezing dulls the flavor.
2
Sweeten & Sour: Remove bags. Stir in sugar until dissolved. Add the fresh lemon juice. Let it cool completely.
3
Decorate & Freeze: If using edible flowers or lemon slices, place them in the mold first. Pour the cool tea over them. Freeze for 4-6 hours.
Expert Tip: Avoid "Icy" Popsicles
Water-based popsicles (like the Earl Grey ones) can get rock hard and icy. To make them softer, simply add a little more sugar or honey. Sugar lowers the freezing point of water, creating a softer texture that is easier to bite into.