This may be a summer favorite, but it is known that popsicles are shown love all year-round. These gluten-free delights will soon become house favorite, that you won’t be able to get enough of! Here’s the recipe:
Prep Time 4hrs Makes 6 pops
Green Tea Layer
- 2-3 teaspoons Leaner Creamer Matcha
- ⅔ cup full-fat (or light) coconut milk
- 2-3 teaspoons agave nectar or honey
- 1 cup fresh mango (cubed)
- ¼ cup full-fat or light coconut milk
- ½ medium lemon, juiced
1 Starting with the green tea layer, add coconut milk, LC Matcha, and agave or honey to the blender and blend until smooth. Divide evenly between popsicle molds (based on 6 small pops); adjust as needed.
2 Pop in the freezer to set briefly while you prepare the next layer. This will help them form two distinguished layers that don’t run together.
3 Rinse out blender and start the mango layer by adding mango, coconut milk, and lemon juice. Blend until creamy and smooth, scraping down sides as needed.
4 Pour over the green tea layer, tap to remove air bubbles, and gently insert popsicle sticks. Freeze for at least a few hours or until completely set.
5 Remove from molds once frozen and enjoy! Store extras in a freezer-safe bag for up to a couple weeks, though best when fresh.