Matcha popsicles

Any good café worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, with a crunchy puffed-rice base.

Prep time 15 mins (plus freezing)

Makes 12 (pictured p103)

2 tsp matcha powder (see note), plus extra to serve

400 ml coconut milk

200 gm coconut yoghurt

100 gm rice malt syrup (see note), or to taste Scraped seeds of 1 vanilla bean

Puffed-rice crunch

1½ tbsp rice malt syrup

1½ tbsp melted coconut oil

10 gm puffed brown rice (see note)

10 gm 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 twelve 80ml popsicle moulds to 1.5cm below the rim and place in freezer until they begin to firm (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 to combine well. Spoon into popsicle moulds to fill and freeze (1-2 hours). Matcha popsicles will keep frozen for 2 weeks.

3 Dip popsicle moulds in hot water to remove popsicles and serve with extra matcha powder and sesame seeds for dipping.

Note Matcha, a Japanese powdered tea, is available from health-food shops and specialist tea shops. Rice malt syrup and puffed brown rice are available from health-food shops and select supermarkets.