Matcha & Strawberry Coconut Creamsicles

In this vegan-friendly treat, Matcha is complimented by creamy coconut, while the brightness of strawberries adds a sweet and tangy surprise. 

Makes 4 bars.

An original recipe prepared for us by Spice & Sprout.



    • 1 400ml can coconut cream
    • 2 Tbsp honey or maple syrup
    • 2 Tbsp cashew butter
    • 2 tsp vanilla
    • 2 tsp Aiya Culinary Grade Matcha
    • 1 pinch of salt
    • melted chocolate, to drizzle

    Strawberry Jam

    • 2 cups quartered strawberries
    • 1 Tbsp organic cane sugar
    • juice of half a lemon



    1. In a small saucepan over medium heat whisk together the coconut cream, honey, and vanilla.
    2. Whisk until simmering and smooth (the cashew butter should be melted and incorporated).
    3. Sift in the Matcha (sifting is crucial for avoiding clumps of powder) and add the salt.
    4. Whisk to combine and remove from heat.
    5. Let cool slightly and then pour into your popsicle molds.
    6. Freeze for 1 hour and then remove and swirl in the jam. (About 1 tbsp per bar swirled with a knife)
    7. Freeze for another 3-6 hours, drizzle with chocolate and enjoy!

    Strawberry Jam

    1. Add all ingredients to a small saucepan and bring the juices to a boil, stirring often.
    2. Reduce to a rapid simmer and let cook for 20 minutes, stirring occasionally. The strawberries should have disintegrated into a jam-like consistency.
    3. Transfer to a glass jar and let cool before refrigerating.

    Click below to purchase the Culinary Grade Matcha used in this recipe: