FRESH STRAWBERRY, MATCHA POPSICLES

Here's a healthy and refreshing recipe using coconut water, coconut cream, and monk fruit sweetener—perfect for a light treat with a vibrant flavour twist.

Preparation time - 2 -3 hours (freezing)

Cooking time - 3 minutes

Skill - easy

Makes 6-8 standard popsicle moulds

Ingredients

2 tsp monk sugar dissolved in ¼ cup water

Strawberry pulp

250g fresh or frozen strawberries, hulled, roughly chopped

150ml coconut water

Squeeze of lemon juice

Coconut, / Matcha layer

250ml coconut cream

4 Tbsp unsweetened yoghurt

1 - 1 ½ tsp matcha powder

Monk fruit syrup to taste

Method

Begin by making the monk sugar syrup, by adding the monk sugar and water together in a small saucepan. Warm gently until monk sugar has dissolved. Set aside.

To make the strawberry layer, blend the strawberries, coconut water and a little monk sugar syrup to a coarse, juicy texture. Add a little squeeze of lemon juice to liven it up.

Pour into the moulds.

Place into the freezer for at least 30 minutes to harden.

Coconut / matcha layer

Place the coconut cream, yoghurt and a little monk fruit syrup into the blender. Blend until well combined.

Pour a little of this mixture in the moulds to cover the strawberry layer. This is to make the middle layer. Return back to the freezer for about 1 hour.

With the remaining coconut mixture, add the matcha powder, blend to combine.

Pour into moulds.

Cover with a double layer of plastic wrap over the top.

Cut a small incision through the plastic wrap. Insert the ice cream sticks and place into the freezer to completely set.

To serve, remove the plastic wrap and run a little hot water over the moulds.

Enjoy!