2 tsp matcha powder (see note), plus extra to serve
400ml coconut milk 200g coconut yoghurt 100g rice malt syrup, or to taste Scraped seeds of 1 vanilla bean
PUFFED RICE CRUNCH 1½ tbsp rice malt syrup
1½ tbsp melted coconut oil
10g puffed brown rice
10g toasted coconut flakes 1 tsp toasted black sesame seeds, plus extra to serve 1 tsp toasted white sesame seeds, plus extra to serve
1 Whisk matcha with half the coconut milk in a bowl until smooth, then whisk in remaining ingredients and remaining coconut milk until well combined. Fill 12 x 80ml popsicle moulds to 1.5cm below the rim and place in freezer until they begin to firm, about 1-2 hours, then insert a popsicle stick into each.
2 For puffed rice crunch, stir rice malt syrup and coconut oil in a small saucepan until melted. Combine remaining ingredients in a bowl with a pinch of salt, add coconut oil mixture and mix. Spoon into popsicle moulds to fill and freeze, about 1-2 hours. Popsicles will keep frozen for 2 weeks.
3 Dip popsicle moulds in hot water to remove popsicles and serve with extra matcha and sesame seeds for dipping.
Matcha, a Japanese powdered tea, is available from health-food shops and specialist tea shops.
Prep time 15 minutes (plus freezing); makes 12 popsicles.