Creamy Matcha and Peach Popsicles
Refreshing afternoon snack perfect to enjoy during Summer
Servings: 10 Popsicles
- 2-3 peach
- 1 tablespoon matcha
- 400 ml coconut milk
- 2 tablespoon maple syrup
- ½ ripe avocado
Cut the peaches into cubes and cook in a small pan for about 10-15 minutes. Once the peach is cooked and really soft, mash it with a potato masher or a fork. Leave aside to cool.
Pour into the popsicle mold the cooked and mashed peach until it covers ⅓ of the mold. Freeze for 30 minutes
Matcha & Coconut
Add into a blender the matcha powder, coconut milk, maple syrup and the avocado. Blend for at least 30 seconds or until the mixture is completely smooth and homogeneous.
When the peach has been freezing for at least 30 minutes, pour the matcha mixture into the mold until filling it up to the top.
Cover with lid (if any) and place the wooden sticks. Freeze for at least 5 hours or until totally frozen.
- To get the popsicles out of the mold easily, sink the mold in warm water for 20-30 seconds. That should help!
Calories: 122kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 203mg | Fiber: 1g | Sugar: 5g | Vitamin A: 187IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 2mg