1 x 400-gram can full-fat coconut cream
½ cup almond milk
1 tablespoon matcha green tea powder
4 tablespoons maple syrup
1 teaspoon vanilla paste
Combine all the ingredients in a blender and blitz until smooth. Pour into 6 popsicle moulds. Place in the freezer for 30 minutes. Insert wooden ice block sticks if solid enough to support them. Otherwise check back in a further 20 minutes.
Leave to freeze for at least 2 hours.
Can be stored in an airtight container in the freezer for up to 2 months. Makes 6 popsicles