- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 6 h 25 m
- Serves
- 6 to 8
Ingredients
- 1
- can (400 ml) coconut milk
- 1⁄2 cup
- coconut cream (see Chef’s tip)
- 125 ml
- 1⁄4 cup
- honey
- 60 ml
- 1/2 cup
- frozen wild Quebec blueberries, thawed
- 70 g
- 1 tsp
- matcha tea
- 5 ml
Directions
- Step 1
- In a glass bowl in the microwave oven or in a small pot over low heat, warm the coconut milk and coconut cream until runny. Remove from the heat and add the honey. Mix well.
- Step 2
- Transfer ¾ cup (180 ml) of the coconut mixture into a tall, narrow container. Refrigerate the remaining coconut mixture.
- Step 3
- Add the thawed blueberries with their juice to the container of coconut mixture. Using a hand blender, purée the mixture until smooth. Strain through a sieve set over a measuring cup with a spout. Compost the residue.
- Step 4
- Divide the blueberry mixture among 6 to 8 cavities of a popsicle mould. Freeze for 2 hours. Wash out the measuring cup.
- Step 5
- Reheat the remaining coconut mixture until runny. Add the matcha tea. Whisk until smooth. Pour the matcha mixture into the clean measuring cup.
- Step 6
- Remove the popsicle mould from the freezer. Pour the matcha mixture over the blueberry mixture. Insert a popsicle stick into the centre of each cavity. Freeze for 4 hours or until the popsicles are firm. To unmould, run the bottom of the popsicle mould under warm water.
Tips
For best results, use unsweetened coconut cream.
