As well as matcha and low GI sugars, this delicious dessert also contains blueberries which are full of beauty boosting nutrients such as vitamin A, vitamin C, and vitamin E, coconut milk which contains distinctive fatty acid lauric acid which contains antibacterial and antiviral properties to help fight free radicals and mint which is a good source of manganese, vitamin C and vitamin A which may strengthen skin tissue and is also another great anti-inflammatory.
FOR THE BLUEBERRY SAUCE
- 1/2 cup blueberries
- 1 tbls Yacon Syrup (or preferred liquid sweetener)
- 1/4 cup water handful of mint
- about 10 medium leaves
FOR THE MATCHA COCONUT CREAM
- 1 can coconut milk 1 tbls
- Yacon syrup (or preferred liquid sweetener)
- 5 drops liquid stevia (or preferred liquid sweetener to taste)
- 2tsp Vanilla Extract
- Pinch salt
- 1 tbls Matcha Powder
- Blend the ingredients for the blueberry sauce till smooth and spoon a small amount (about 1tbls) into the bottom of each mould.
- Wash out your blender and add the ingredients for the Matcha Coconut cream and blend.
- Carefully add the Matcha Coconut cream into the mould and use a wooden lolly stick to carefully swirl the mixture to create a pretty marble effect – don’t over do it as this pretty colour scheme can very quickly turn to a swap green!
- Pop in the freezer and freeze for at least 6 hours, preferably overnight! If you’re using traditional wooden lolly sticks then pop the mould into the freezer for an hour before placing the sticks in the mixture.