Recipe: Roasted Blueberry & Matcha Coconut Popsicles
Ingredients:
Blueberries: 1 to 1.5 cups fresh blueberries
Matcha: 1 tablespoon of high-quality culinary matcha powder
Coconut Milk: 1 can (13.5–14 oz) of full-fat coconut milk
Sweetener: 2 to 3 tablespoons of honey, maple syrup, or simple syrup
Optional Boosters: 1/2 ripe avocado (for a velvety texture) or a pinch of sea salt and vanilla extract
Instructions:
1. Roast the Blueberries
Preheat your oven to 350°F (175°C). Toss your blueberries with a drizzle of honey or maple syrup and spread them in a single layer on a parchment-lined baking sheet. Roast for 10 minutes until bubbly and bursting. Let them cool completely, then mash slightly to release their juices.
2. Mix the Matcha Cream
In a blender, combine the full-fat coconut milk, matcha powder, sweetener, and optional avocado or vanilla extract. Blend on high until completely smooth and vibrant green.
3. Assemble and Freeze
Spoon the roasted blueberries (and their juices) evenly into the bottoms of your popsicle molds. Carefully pour the matcha coconut mixture over the top. Insert your popsicle sticks and freeze for at least 6 hours, or overnight, until completely solid.