These 5 ingredient homemade yogurt pops are a fun and healthy summer treat. With layers of strawberries and matcha mixed with creamy coconut milk yogurt you will never go back to buying pre-made popsicles ever again!
Sweet strawberries and earthy matcha are just perfect together. Lately I’ve been seeing an abundance of this combo all over, from teas to buns to cookies. Why not add popsicles to that list too?
For this recipe, 15 minutes and a blender is all you need to prep! You will have one bowl of blended yogurt and strawberries, one of yogurt and matcha and one with sweetened plain yogurt. Any type of liquid sweetener can be used and adjust the flavours to suit your taste.
Now for the fun part of layering the popsicles! If your yogurt is thick enough you don’t have to wait to freeze each layer, you can pour all of the layers at once, although the layers will bleed into each other a bit. (For these popsicles I froze them for 40 minutes in between each layer.) You can also make swirly patterns or add chunks of fresh strawberries. Yum!
Looking For More Popsicle Recipes?
Or More Matcha Recipes?
These Strawberry Matcha Yogurt Popsicles are deliciously creamy and make a perfect healthy treat on a hot summer’s day! They’re easily adaptable to what you have on hand and your taste preferences. You really can’t go wrong! I hope you enjoy these yogurt pops this summer. Thanks for stopping by and happy eating always!
Strawberry Matcha Yogurt Posicles
- 3 cups coconut milk yogurt, divided
- 5 ripe strawwberries
- 1/2 teaspoon high quality matcha powder
- 1-3 tablespoons coconut milk
- Place 1 cup of coconut yogurt in a blender along with the strawberries. Blend until smooth and taste. Add maple sryup depending on the sweetness of the fruit. Transfer to a cup with a spout and set aside.
- In a medium sized bowl place 1 cup of coconut yogurt. Sift the matcha powder into the yogurt and stir until completely dissolved (this can also be done in the blender if the matcha is still clumpy.) Add 1-2 tablespoons of maple syrup, or more to taste. If you like a strong matcha flavour add a bit more. If the mixture is too thick add a bit of coconut milk. The consistancy should be thick but pourable. Transfer to a cup with a spout and set aside.
- In another bowl place the remaining 1 cup of coconut yogurt and add 1-2 tablespoons of maple syrup to taste. If needed, thin out the mixture with a bit of coconut milk. Transfer to a cup with a spout.
- Now for the fun part of pouring the mixture into the molds! Take the strawberry mixture and fill the molds 1/3 of the way up, being careful not to get the mixture on the sides of the molds as you pour. Once they're filled, gently tap the molds on the counter to get rid of any air bubbles. If you want to have a straight line between the colours place into the freezer and let set for 40 minutes. Repeat with the white yogurt mixture and freeze for another 40 minutes. Repeat again with the matcha mixture, place in the sticks and freeze for 3-4 hours. If you don't mind having the colours bleed together, you can pour all the layers at once, place in the sticks and freeze for 3-4 hours. You can also play around with the ratios of the colours in each popsicle for some variation.
- To unmold, let them sit at room temperature for 10 minutes or run them under warm water for 30 seconds. Enjoy!