Get ready to kick off your weekend with a burst of flavor and fun! These Coconut Pandan Matcha Chia Seed Popsicles are the perfect treat to cool down and soak up those sunny vibes. Just pop them out of the freezer, take a bite, and let the refreshing goodness transport you to paradise! Made with our Suncore Foods® Emerald Pandan Leaf and Midori Jade Matcha Powders, plus those tiny power-packed Suncore Foods® Chia Seeds—what’s not to love? This recipe makes 6-10 popsicles, so you’ll have plenty to share with family or indulge in solo.
13.5 oz. full-fat canned coconut milk, coconut cream & coconut water to be divided
227g heavy cream, cold
180g sweetened condensed milk
1/2 tsp coconut extract
3 tbsp Suncore Foods® Black Chia Seeds
3 tbsp Suncore Foods® Emerald Pandan Leaf Powder
1 tsp Suncore Foods® Midori Jade Matcha Powder
Click Here for Step-by-Step Directions ▼
- Place canned coconut milk in the fridge for 1 to 2 days. When you shake the can, you should not hear any liquid sloshing around.
- Scoop out the firm layer of the coconut cream that has solidified at the top of the can into a large bowl. Set in the fridge until needed.
- In a small bowl, stir together Suncore Foods® Black Chia Seeds and ⅔ cup of the coconut water. Let chia seeds swell in the fridge for about 15 minutes.
- Remove bowl with the coconut cream from the fridge and add cold heavy cream, sweetened condensed milk and coconut extract. Using an electric mixer, whip until medium peaks form.
- Remove at least 1/3 of the coconut ice cream mixture to a small bowl and mix in Suncore Foods® Emerald Pandan Leaf Powder and Suncore Foods® Midori Jade Matcha Powder until well combined. Set aside.
- Remove the chia seeds from the fridge and stir to smooth out any clumps. Fold it into the remaining coconut ice cream mixture until evenly combined.
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Fill your popsicle molds by alternating between the coconut chia and pandan flavors. Freeze for at least 6 hours. Remove the popsicles from your molds and enjoy!
