Matcha Green Tea Popsicles

Instructions

1. Prepare the matcha mixture
   In a small bowl, whisk the matcha powder with 3 tablespoons of hot (not boiling) water until completely smooth with no lumps. This technique, called koicha, ensures proper matcha dissolution.
2. Heat the base ingredients
   In a small saucepan over medium-low heat, combine the coconut milk, honey or maple syrup, and salt. Warm gently, stirring occasionally, until the sweetener is fully dissolved and the mixture is warm but not boiling, about 3-5 minutes.
3. Combine and blend
   Remove the coconut milk mixture from heat and whisk in the prepared matcha paste and vanilla extract until fully incorporated. Allow to cool for 10 minutes, then whisk in the Greek yogurt until smooth and creamy.
4. Fill popsicle molds
   Pour the matcha mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion. Tap the molds gently on the counter to remove any air bubbles. Insert popsicle sticks and freeze for at least 6 hours or overnight.
5. Add optional toppings
   If using toppings, unmold the frozen popsicles and place them on a parchment-lined baking sheet. Melt white chocolate chips in the microwave in 15-second increments, then drizzle over popsicles. Quickly sprinkle with crushed pistachios, toasted coconut flakes, or rose petals before the chocolate sets.
6. Serve and enjoy
   To unmold the popsicles, run the molds briefly under warm water and gently pull the popsicles out by their sticks. Serve immediately or wrap individually in parchment paper and store in an airtight container in the freezer for up to 2 weeks.