1 1/2 tsp (7 mL) matcha powder
2 Tbsp (30 mL) steaming water
1 cup (250 mL) light coconut milk
1 cup (250 mL) plain full fat Greek yogurt
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) fresh lemon juice
1 tsp (5 mL) lemon zest
1. In a small bowl, combine matcha powder and steaming water; whisk well to create smooth paste. Set aside and let cool.
2. In blender, blend together coconut milk, yogurt, honey, lemon juice, lemon zest, and matcha paste until well combined.
3. Pour mixture into 4-6 ice pop moulds, depending on their size; insert wooden sticks, and freeze for about 8 hours.
4. To remove pops from moulds, run them under hot water and then gently tug on sticks to loosen.
Serves 4 to 6.