Right. Ice lollies. Hear me out.
These matcha coconut ice lollies are the most elegant thing you can pull out of your freezer on a warm day. Two layers: a creamy coconut base and a vibrant matcha top frozen into a treat that looks like it's from a fancy dessert bar and costs about 30p to make at home. This is the kind of recipe that makes people think you are far more together than you actually are. I fully support this.
Ingredients (makes 6 lollies)
Coconut layer:
- 1 can (400ml) full-fat coconut milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Matcha layer:
- 1 tsp The Matcha Yaad Chocolate Matcha
- 2 tbsp warm water
- 1 cup coconut milk
- 1 tbsp maple syrup
Method
- Whisk coconut milk, maple syrup and vanilla together for the coconut layer. Pour into lolly moulds until about halfway. Freeze for 2 hours until firm.
- Whisk matcha with warm water until smooth. Add remaining coconut milk and maple syrup. Stir well.
- Pour the matcha mixture over the frozen coconut layer to fill the moulds. Insert sticks and freeze for a further 4 hours (or overnight).
- To release, run the moulds briefly under warm water and pull gently.
A few things to note:
Full-fat coconut milk: This is essential. Low-fat coconut milk is essentially coconut water and will not give you the creamy, indulgent texture this recipe needs.
Layer patience: The first coconut layer must be properly frozen before adding the matcha layer. If not, they'll bleed into each other. Which is still delicious, to be honest, but loses the visual impact.
Lolly moulds: Any standard ice lolly mould works. If you don't have one, use a paper cup and a wooden stick; it works perfectly.
Flavour variation: A swirl of our Peach Matcha Powder in the coconut layer is an absolutely wonderful addition.
Summer. Sorted.
