AT A GLANCE
Any good café worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, with a crunchy puffed-rice base.
|01||Whisk matcha with half the coconut milk in a bowl until smooth, then whisk in remaining ingredients and remaining coconut milk until well combined. Fill twelve 80ml popsicle moulds to 1.5cm below the rim and place in freezer until they begin to firm (1-2 hours), then insert a popsicle stick into each.|
|02||For puffed-rice crunch, stir rice malt syrup and coconut oil in a small saucepan until melted. Combine remaining ingredients in a bowl with a pinch of salt, add coconut oil mixture and mix to combine well. Spoon into popsicle moulds to fill and freeze (1-2 hours). Matcha popsicles will keep frozen for 2 weeks.|
|03||Dip popsicle moulds in hot water to remove popsicles and serve with extra matcha powder and sesame seeds for dipping.|