INGREDIENTS

• • 2 ½ cups coconut milk, full-fat canned
• • ¼ cup raw honey, plus more for serving
• • 1 tsp pure vanilla extract
• • 1 pinch salt
• • 2 tsp Aiya Culinary Grade Matcha
• • Coconut flakes, to garnish

DIRECTIONS

• 1. In a large mixing bowl whisk together the coconut milk, honey, vanilla and salt until well blended. Reserve one cup of liquid.
• 2. Add the Matcha powder and whisk until the Matcha is fully incorporated.
• 3. Fill ⅓ of popsicle molds with reserved liquid. Freeze for 60 minutes.
• 4. Fill remaining ⅔ of popsicle molds with the Matcha mixture. Add popsicle sticks and freeze for 6-8 hours.
• 5. When ready to serve, remove popsicle from the mold. Drizzle with additional honey and sprinkle with flaked coconut!