Dye Free Strawberry Matcha Pops

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Make these dye free strawberry matcha pops made with the goodness of fresh strawberries and creamy coconut milk for a satisfying and cool summer treat. 

Everyone loves a good popsicle recipe and this one is sure to please. This recipe is kid tested and wellness mom approved. So picture this, it’s a hot and sweltering day and your kids or grandkids want a refreshing treat. 

You could grab a popsicle out of the freezer and call it a day. But, there’s a good chance that your store-bought popsicles are loaded with nasty stuff. Fortunately, this strawberry matcha latte popsicle recipe is not. 

How Do Dye-Free Strawberry Matcha Pops Taste

The popsicles are sweet, creamy, slightly earthy and refreshing. In addition, they are sweetened with honey which adds a nice contrast to the matcha flavor.

​You’ll Need: 

fresh strawberries – In the spring and summer months, strawberries are sweet and easily available. If you can’t get fresh strawberries, you can use frozen strawberries that have been thawed first. 

coconut milk – Adds a slight natural sweetness and delicious creamy finish

honey – Raw local honey is preferred and added for natural sweetness 

matcha powder – Matcha powder (or green tea powder) allows you to get all the benefits of green tea in a concentrated form. It also adds an earthy flavor to this recipe. If you want to lean more about the benefits of green tea, read below: 

Powerful Benefits of Green Tea

arrowroot powder – added as a natural thickener without the use of GMO’s 

Equipment Needed 

blender or food processor 

popsicle mold (and if needed), popsicle sticks) 

whisk 

Directions (Follow full recipe follows in the recipe card)

Step 1: In a medium saucepan combine the arrowroot and honey. Add a small amount of the coconut milk and stir. Add remainder of coconut milk and whisk until smooth. 

Step 2: Cook over medium heat stirring consistently until slightly thickened

 

Step 3: Remove from heat. 

Step 4: Blend the strawberries to get a strawberry puree. 

Step 5: Add 1/3 of coconut milk mixture into the pureed strawberries. Blend until smooth. 

Step 6: Whisk the matcha powder into the remaining 2/3 of the coconut mixture until smooth. 

Step 7: Pour the mixtures in alternate layers into the molds, starting and ending with the matcha mixture. You can form more beautiful layers by pouring the mixtures against the side of the popsicle molds. 

Step 8: Once filled, tap the mold gently to remove any air bubbles. 

Step 9: Place the cover on the popsicle mold (if it comes with one). Place a popsicle stick in the center of each well. (Note: some popsicle sets come with a stick already attached).

​Step 10: Freeze at least 8 hours. 

Step 11: Once ready to unmold, run each mold under a stream of hot water for about 10 seconds to trigger the release of the popsicle. 

Tips and Tricks When Making Strawberry Matcha Popsicles 

• Pour each mixture against the side of the molds to help keep layers separate. 
• This recipe makes 10 popsicles, but if you have any extra, the mixture also makes a delightfully sorbet when m=laced in an ice cream machine.
• ​When filling popsicle molds, leave 1/4 to 1/2 inch of space at the top to allow for expansion. 
• While you can use latte grade matcha for the recipe (if that’s what you have o hand), I recommend using ceremonial grade matcha for potent health benefits.

Other Natural Popsicle Recipe You May Like:

coconut pineapple popsicles

cherry lime popsicles

creamy key lime popsicles  

kiwi key lime popsicles

strawberry cream popsicles