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Los Angeles Valiant Popsicles

Course: Dessert
Servings: 6 popsicles

Ingredients

Popsicle

  • 1 13.5 oz can of coconut milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 1-1 1/2 tbsp matcha powder
  • 1/2 tbsp lemon extract

White Chocolate

  • 1 cup white chocolate chips
  • 2 tbsp coconut oil
  • 7 drop yellow food coloring

Instructions

  • Combine the coconut milk, sugar, and salt in a saucepan over medium-high heat. Stir together until the sugar dissolves. 
  • Remove from the heat and add the matcha ½ tablespoon at a time and stir in well. I’d recommend trying it between each tablespoon. I enjoy the flavor of matcha a lot so I tend to add a bit more than you might like. Add the lemon extract and stir together.
  • Transfer the mixture into your popsicle mold. Place the popsicle sticks in, cover, and place in the freezer overnight (at least 12 hours).
  • The next day, place the white chocolate coconut oil in a bowl. Place in the microwave and heat up until it melts. Make sure to stir everything together. Add the yellow food coloring and stir to match the Valiant’s yellow color. Transfer to a tall cup (one that is wide enough to fit the popsicle in) and allow to slightly cool.
  • Set a plate with parchment paper on the side. Remove a popsicle from its mold. Dip the popsicle into the melted white chocolate. Sprinkle with lemon zest before the chocolate completely solidifies. 
  • Once the chocolate sets, place on the plate with parchment paper. Enjoy immediately or wrap each popsicle in plastic to store in the freezer to enjoy later.