Velvety Strawberry Matcha Latte Popsicles

• Frozen latte vibes.

  
  

  Strawberry + matcha + coconut = café treat, frozen
• Just a few things.

  
  

  No extras. No weird stuff. 5 easy ingredients that bring a big flavor
• Plant-based for everyone

  
  

  Vegan and dairy-free, but you’d never guess.
• Blender + molds = done

  
  

  No need for churning. Just blend, freeze and enjoy

Latte-grade matcha is a high-quality powder made for lattes and milk-based drinks. It’s usually made from first-harvest leaves and has a bolder flavor that stands up well to milk, cream, or sweetener, perfect for creamy matcha blends.

Some cooking tips for making this recipe

1. Thickening the coconut milk with cornstarch before freezing results in a popsicle that is softer and less icy.
2. Freezing coconut milk without thickening will result in the fats and water separating, making for an inconsistent texture through the popsicle.
3. You can use fresh or frozen strawberries. I use fresh strawberries because they are in season. You can use frozen strawberries for convenience – they are packed and most often sliced or diced, ready to go. This recipe works the same with either. Depending on where you live, choose the option that is most accessible and affordable for you.

Be sure to check out the full recipe and ingredient list at the recipe card below

In a medium cooking pan, combine the cornstarch and sugar. Add a small amount of coconut milk and whisk until smooth. Add the remainder of coconut milk and stir until smooth.

Blend the strawberries into a smooth puree. Add 1/3 of coconut milk mixture to the pureed strawberries. Blend until smooth.

Whisk the matcha powder in the remaining 2/3 of the coconut mixture until smooth.

Pour the mixture into the molds, starting and ending with the matcha mixture.

Place the cover on the popsicle mold if it has one. Place a popsicle stick in the center of each well, leaving about 1 ½”/4cm of stick exposed.

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How do I store these popsicles in the freezer?

Once fully frozen, remove the popsicles from their molds and wrap them individually in plastic wrap. Store in individual sealed plastic bags in the freezer for up to a month. . This keeps them from sticking together or picking up freezer flavors.

Can I use a different sweetener instead of sugar?

For this recipe, I recommend sticking with regular granulated sugar. It blends smoothly with the warm coconut milk and cornstarch mixture, helping the texture stay creamy, not icy. Liquid sweeteners can throw off the consistency.

Can I substitute coconut milk?

You can swap it out, but know the texture may change. Oat milk or cashew milk are decent alternatives, though they’re less creamy. Avoid thin plant milks like almond unless you want a more icy, less rich result.

Can I use another fruit instead of strawberries?

Definitely! Try raspberries, peaches, or even mango. Just make sure to taste and adjust the sweetness; some fruits like raspberries may need a little extra sugar.

Can I add alcohol to make it more of an adult treat?

Yes, but go easy. Add 1–2 tablespoons of vodka, rum, or coconut liqueur to the matcha layer. It adds a little edge and helps with a softer freeze but too much and they won’t set properly.

How can I serve these popsicles?

Straight from the freezer is perfect, but for extra flair: