Beat the hot summer heat with these cool and creamy matcha strawberry popsicles! Matcha and fresh strawberry puree combined with a coconut milk and cornstarch mixture make a soft, melt-in-your-mouth popsicle. Anyone, especially kids, will love this vegan frozen treat!
Listed below are all the ingredients you will need:
- strawberries
- coconut milk
- granulated sugar
- cornstarch
- latte-grade matcha powder
See the recipe card for quantities.
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Instructions
First, cook the coconut milk with cornstarch and sugar until thick, then blend part of it with strawberries and the rest with matcha powder.
Next, layer the mixtures into popsicle molds. Then, insert sticks and freeze for at least 8 hours, and then unmold.
Storage
Store in individual sealed plastic bags or wrapped in plastic wrap in the freezer for up to 1 month. Avoid freezing for longer than a month for the best texture.
FAQs
Best Matcha Strawberry Popsicles
Ingredients
- 1 ½ cups strawberries fresh or frozen and defrosted
- 2 ¼ cups coconut milk
- 6 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 teaspoons latte grade matcha powder
Instructions
Prepare the Coconut Mixture
- In a medium saucepan, combine the cornstarch and sugar.
- Add a small amount of the coconut milk and whisk until smooth.
- Add the remaining coconut milk and stir until smooth.
Cook the Mixture
- Cook over medium heat, stirring frequently until slightly thickened for about 8 to 10 minutes. Then, remove from heat.
- Cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Set aside.
Prepare the Strawberry Layer
- Blend the strawberries into a smooth puree.
- Add ⅓ of the coconut milk mixture to the pureed strawberries.
- Blend until smooth.
Prepare the Matcha Layer
- Whisk the matcha powder into the remaining ⅔ of the coconut mixture.
- Whisk until smooth and no dry matcha spots remain.
Fill the Popsicle Molds
- Alternatively, pour the strawberry and matcha mixtures into the molds, starting and ending with the matcha mixture.
- To create more interesting layers, pour the mixtures against the side of the molds.
- Once the molds are filled, tap them on the table to remove any air bubbles.
Freeze the Popsicles
- Place the cover on the popsicle mold if it has one.
- Place a popsicle stick in the center of each well, leaving about 1 ½ inches of the stick exposed.
- Freeze for at least 8 hours.
Serve
- When ready to unmold, fill a pan with hot water.
- Place the tips of the popsicle mold in the hot water for 10 seconds to help release the popsicles.
- Remove from the molds and serve immediately.
Notes
- Thickening the coconut milk with a little cornstarch before freezing makes a creamier, smoother popsicle with fewer ice crystals.
- For flavor variations, replace the strawberries with 1 ½ cups/240 g raspberries.
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Mia says
Woah, Lainey! These look beautiful, I can't wait to try them!
Julius says
😋 I'm sure my daughter will love this. Thank you, SB!
pennywisee says
Cold beverages are my fave and this recipe tells me I need to make one soon!!
Ching says
Wow. These popsicles look healthy and refreshing! I'd like to try this recipe soon. 🙂
Sweetiepieeeeeee says
Eeeeeep! I am so thrilled for this recipe. I wanna see how it turns out for me! Thank youuuuuuuuu!!!