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PANATEA‘s Roasted Strawberry Matcha Ice Pop (makes 6 ice pops)
- 1 tablespoon PANATEA matcha
- 1/2 pound fresh strawberries
- 3 tablespoons honey
- 1 cup coconut milk (+ 2 tablespoons)
- 3 to 4 tablespoons sweetened condensed milk
Directions: Preheat oven to 375 degrees. Cut strawberries in half, arrange on a foil-lined baking sheet and drizzle with honey. Roast strawberries for about 15 to 20 minutes or until soft. Let cool and then mash in a small bowl. Add honey to taste (depending on the sweetness of the berries themselves). Mix 2 tablespoons of coconut milk and 1 to 2 tablespoons of strawberry mixture into the bottom of the ice pop mold. In a blender, add 1 cup of coconut milk (remember to shake the can), matcha and condensed milk. Blend and add more matcha or condensed milk to taste. Pour matcha mix carefully in the mold, so you don’t disturb the strawberry layer too much. Allow to freeze overnight and enjoy the next day!
