DESSERT OF

chocolate-dipped matcha pops

Just when you think summer can’t get any

hotter, along comes another week of higher-than-high temperatures. The best antidote? A not-too-sweet frozen treat in the shape of a delectable ice pop. Made with good-for-you matcha powder and coconut milk,

this dessert will have you hoping for another heat wave.

RECIPE JENNIFER BARTOLI

PHOTOGRAPHY MAYA VISNYEI

FOOD STYLING CLAIRE STUBBS

PROP STYLING ANN MARIE FAVOT

THIS REFRESHING DESSERT WILL DELIGHT BOTH YOUNG AND OLD ON THOSE BLAZING HOT DAYS OF AUGUST.

DIRECTIONS

In a large bowl, whisk together the matcha powder and boiling water until smooth. Slowly whisk in the full-fat coconut milk, coconut milk beverage, condensed milk and vanilla until combined. Divide the mixture among 10 ice-pop moulds. Freeze until the mixture is just starting to harden, about 45 minutes. Insert a Popsicle stick into the centre of each mould. Freeze until the pops are solid, about 8 hours or overnight. Keep the pops frozen until ready to serve.

In the top of a double boiler set over hot, not boiling, water, melt the chocolate. Transfer the melted chocolate to a heatproof bowl or tall glass; let cool slightly, about 5 minutes. Unmoulding one pop at a time and keeping the remainder in the freezer, dip each pop into the chocolate, letting the excess drip off. Let the chocolate harden and serve immediately.

INGREDIENTS

MAKES 10 POPS

1 tbsp matcha green tea powder 1 tbsp boiling water 1 400-ml can full-fat coconut milk ¾ cup unsweetened coconut milk beverage or 2% milk ½ cup sweetened condensed milk 2 tsp pure vanilla extract 150 g good-quality dark chocolate, chopped