Matcha Popsicles

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The last couple of months have been a whirlwind of excitement working on our first cookbook. Aurora and I have been testing, editing, writing, photographing all with the help of the newest member of the Many Kitchens Team; Jack (aged 8 months). Being on the other side of the publishing process has brought an even higher level of respect for authors as for the life of me, I can’t figure out how they get anything else done. Lest anyone think that my silence on this blog is due to me languishing poolside, it’s really because my creative juices were wholly consumed by this book that I can’t wait to tell you more about.


With the manuscript finally delivered, the last photos taken and a much needed and regenerative weekend staying with my friend Leigh, I’m finally back! It’s 94 degrees outside and all I want to eat is popsicles. We made these with In Pursuit of Tea’s incredible Matcha (not all matchas are created equally) and creamy coconut milk. Seriously delicious and refreshing, they are the perfect treat to combat this heat.


Matcha Popsicles


1 can coconut milk (don’t use reduced fat)

1/2 cup half and half, plus 2 tablespoons

3 teaspoons good matcha powder

1/4 cup agave nectar



1.  In a large bowl with a pouring spout, whisk coconut milk till the top cream is smooth and mixed throughout.

2. Next, in a small bowl, whisk matcha powder into 2 tablespoons of heavy cream. Work slowly while adding powder and thoroughly whisk till well blended.

3. Transfer matcha mixture to the large bowl and add in agave nectar. Mix ingredients till smooth then pour into popsicle molds and freeze for at least 5 hours.


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