Popular Conditions & Diets
Ingredients
3
Time
24h
Serves
10
Recipe by Megan Horsley
Ingredients
3
Time
24h
Serves
10
800 ml
Coconut Milk
(2 14oz cans) thai kitchen has best consistency
1/4 cup
Maple Syrup
3 tsp
Organic Matcha Green Tea Powder
Dessert
Kid-Friendly
Vegan
1
CHILL: the coconut milk and mixing bowl in the fridge a few hours or overnight, so the cream separates and whips up firm.
2
SCOOP: the thick coconut cream from the top of each can into the cold bowl, leaving the watery liquid behind. Beat with a stand or hand mixer for 2 to 3 minutes, until fluffy like whipped cream.
3
PREP THE MATCHA: sift the matcha, then whisk it with the maple syrup into a smooth paste. This is the secret to an even green colour with no clumps.
4
ADD: the matcha paste to the whipped cream and mix gently until just combined. Do not over mix, so it stays airy.
5
SPREAD: into a loaf pan, smoothing the top.
6
FREEZE: at least 24 hours. Remove 15 minutes before serving to soften, and warm your scoop under hot water for easier scooping.
7
Optional: top with chopped pistachios for a little crunch and enjoy.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
