Creamy Matcha Coconut Popsicles

What I love most about this recipe for Creamy Matcha Coconut Popsicles, besides being absolutely yummy, is that these coconut and green tea popsicles have a nice summer vibe.

Is it just me, or does coconut make you feel like you’re on a tropical beach vacation?

In addition to being really simple to make, these matcha and coconut popsicles can be made into gourmet popsicles with dips, drizzles and toppings.

For instance, I like to dip each popsicle into coconut simple syrup and roll them in sweetened coconut flakes. I’ll show you how in the recipe below.

How to Make Homemade Popsicles that are Creamy

The key to making these coconut matcha popsicles come out so creamy is sugar. Yes, sugar!

Oftentimes, sugar is the difference between a rock-hard, icy popsicle and one that is creamy in texture.

Like most recipes, it really all comes down to science. And in this case, sugar interferes with crystal formation.

As you may already know, there are four different kinds of sugar:

• Sucrose (white sugar from sugar cane plant)
• Fructose (sugar from fruit)
• Glucose (sugar from carbohydrates)
• Lactose (sugar from milk)

Sugar in all its forms helps to reduce iciness in homemade popsicles and make them creamier.

Use Karo Syrup

In particular, Karo Syrup, which is 100% glucose, is highly effective at preventing the formation of ice crystals.

In addition to Karo Syrup, this Coconut Matcha Popsicle recipe includes sugar from other ingredients like granulated sugar, coconut milk, heavy cream and sweetened matcha powder.

Use an Emulsifier

Keep in mind, it’s difficult to mimic store-bought popsicles since they are frozen more quickly in freezers much colder than typical home freezers.

So one thing I like to do is an add an emulsifier like xanthan gum to this coconut matcha popsicle recipe.

In fact, xanthan gum is my secret ingredient for making creamy homemade frappuccinos like a Starbucks Chai Frappuccino and Strawberry Frappuccino.

In short, emulsifiers keep ingredients blended together. In other words, xanthan gum keeps the popsicle ingredients from separating before they’re completely frozen.

This is important since it prevents the ingredients from separating and forming ice crystals.

Things You Need to Make Matcha Coconut Popsicles

Popsicles are so easy to make, especially with flavors like coconut and matcha.

In order to make them, you need a popsicle mold like the one pictured below.

Personally, I love the classic shape of this one . Plus, it’s really easy to work with and includes a generous 50 wooden popsicle sticks.

You also need sweetened matcha powder. Matcha Love Barista Blend is my go-to brand.

As a bonus, Matcha Love is what I use for all my copycat Starbucks recipes like a Matcha Green Tea Frappuccino or an Iced Matcha Latte.

How to Make Matcha Coconut Popsicles

Now that you have everything you need to make homemade popsicles, let’s get started.

Step 1: Blend Matcha Coconut Popsicle Ingredients

Put coconut milk, matcha powder and all the popsicle ingredients in a blender. (Do not add coconut simple syrup of topping ingredients, however.)

Blend well for 1-2 minutes, making sure and to turn the blender off and scrape the sides if the matcha is stuck.

Step 2: Pour Popsicle Mixture into Popsicle Mold.

Carefully fill the popsicle mold with the coconut matcha popsicle mix.

I like to pour small amounts in a small measuring cup that has a spout and fill the mold that way.

Importantly, do not fill each mold all the way to the top. A little room needs to be left since the popsicle may expand as it freezes.

Additionally, this recipe is quite creamy so you may want to stir each popsicle with an extra wooden stick to remove any air pockets.

Step 3: Freeze the Popsicles

Freeze the popsicles for about 30 minutes before adding the sticks so it’s easier to get the sticks to stand up straight.

I like to set a timer so I don’t forget about them.

After the sticks are inserted into each slot, freeze the popsicles for about 4 hours.

Step 4: Remove the Popsicles from the Mold

The easiest way to remove these creamy popsicles from the mold is to run warm water over the outside of the mold.

Then give each popsicle a wiggle and lift it straight up.

Step 5: Add Sweetened Coconut Flakes

This step is optional but it sure makes these matcha popsicles pretty.

To get the sweetened coconut flakes to stick to each popsicle, I make a little bit of coconut simple syrup. It’s best to make the syrup while the popsicles are freezing, and put the syrup in the refrigerator so it’s nice and cold.

Next, all you have to do is dip each popsicle into the coconut syrup and press on the coconut flakes.

Creamy Matcha Coconut Popsicle Recipe