5-ingredient creamy vegan matcha popsicles with coconut cream! These gluten and sugar-free “blend and freeze” popsicles are a perfect summer treat. Check out how to make these matcha popsicles with step-wise pictures.
I have shared a few light and refreshing popsicles on my blog earlier, and now it’s time for a creamy popsicle with a kick of caffeine. It’s now time for the vegan matcha popsicles with coconut cream. I love matcha latte, and with summer approaching, I thought, why not try some matcha popsicle instead of a hot latte.
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These matcha popsicles are,
- vegan, gluten-free and nut-free
- refined sugar-free
- easy to make, blend, and freeze. No churning is required.
- can be used in breakfast smoothies as well.
Ingredients required.
We need 5-ingredients for this popsicle, and here they are.
Matcha green tea powder: It’s the key ingredient. I used matcha green tea powder as it blends easily. You can find them online as well as in the grocery stores.
Coconut cream: I used one 13.5 oz coconut cream for this popsicle. If you can’t find coconut cream in the stores, you can easily prepare the cream with coconut milk. I have mentioned this procedure in the vegan mango mousse recipe. Here it is again.
- Refrigerate two or three 14 oz coconut milk cans for at least 24 hours.
- After 24 hours, remove the coconut milk can from the fridge, and open the lid carefully. Do not shake, and do not turn it upside down.
- When you open it, you can see the thick cream part floating on top. Just scoop it out and use it for this recipe. You will need coconut cream from atleast two cans.
Almond milk: I used almond milk to thin down the popsicle mix and balance the coconut milk flavor. It didn’t want it to be too rich. You can reduce the measure or use other plant-based milk of your choice.
Maple syrup: Instead of raw sugar, I went with maple syrup. You can use sweeteners of your choice and adjust the measure as per your taste preference.
Vanilla extract: I love the combination of matcha and vanilla, and I went with 2 tsps of vanilla extract. You can use your favorite flavor extracts or essence. One to two tsps of the extract should be sufficient for this measure.
Matcha popsicles for breakfast smoothies
Yes, you can add these popsicles into your morning smoothies, especially in oats smoothies. Just blend one popsicle along with oats and other ingredients for a creamy and filling smoothie.
Dietary specifications & Yield
As mentioned before, these popsicles are vegan, gluten-free, and nut-free as well. The below measure yields approx 10 to 12 popsicles depending upon the mold size.
Now without any further ado, here is the recipe procedure.
How to make matcha popsicles
- In a blender, add all the ingredients – coconut cream, vanilla extract, matcha powder, almond milk, and maple syrup.
- Blend them thoroughly. Using a spatula or spoon, mix and break the air pockets/bubbles, if any.
- Now pour this matcha-coconut mix in your favorite molds and freeze until set or for atleast 4 to 6 hours. I prefer overnight freezing.
- To easily remove the matcha popsicle from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That’s it; yummy matcha popsicles are ready. Slurp and enjoy!
Recipe Notes
- Adjust the maple syrup to taste. Also, you can add sweeteners of your choice.
- I went with almond milk to balance the coconut flavor. However, you can add any other plant-based milk of your choice. Also, if you prefer thick and rich popsicles, skip the milk. In this case, the matcha mix will be semi-solid, and you will have to use a spoon to add the mix into the popsicle molds.
Explore other popsicle recipes from the archives
Have you made this recipe?
If you’ve made this matcha popsicle, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!
📖 Recipe
Creamy Vegan Matcha Popsicles
Equipment
- Blender like Blendtec
- Popsicle molds
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 13.5 oz Organic coconut cream
- 2 tsp matcha green tea powder
- 1 cup almond milk
- ¼ cup maple syrup or to taste
- 2 tsp vanilla extract
Instructions
- In a blender, add all the ingredients – coconut cream, vanilla extract, matcha powder, almond milk, and maple syrup.
- Blend them thoroughly. Using a spatula or spoon, mix and break the air pockets/bubbles, if any.
- Now pour this matcha-coconut mix in your favorite molds and freeze until set or for atleast 4 to 6 hours. I prefer overnight freezing.
- To easily remove the matcha popsicle from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That’s it; yummy matcha popsicles are ready. Slurp and enjoy!
Notes
- Adjust the maple syrup to taste. Also, you can add sweeteners of your choice.
- I went with almond milk to balance the coconut flavor. However, you can add any other plant-based milk of your choice. Also, if you prefer thick and rich popsicles, skip the milk. In this case, the matcha mix will be semi-solid, and you will have to use a spoon to add the mix into the popsicle molds.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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