Dairy-free Matcha Popsicles with White Chocolate and Pistachio - The Good Roots Blog
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Dairy-free Matcha Popsicles with White Chocolate and Pistachio

Creamy vegan matcha popsicles with a white chocolate drizzle, pistachio, and strawberries.

Any good café worth its salt is serving matcha lattes these days. Think of these as a summer-friendly version, finished with crunchy pistachios, white chocolate and strawberries. Popsicles are one of my favourite treats to snack on and cool down all at once a hot summer’s day.

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Ingredient break down

Coconut yoghurt

Loaded with probiotic benefits you can make your own coconut yoghurt.
You can also use regular greek or plain yoghurt .



I LOVE matcha and using this superior grade JustMatcha in this recipe along with coconut cream and yoghurt makes for very dreamy popsicles.
Matcha contains 100% of green tea benefits because it is made from the entire leaf! It also contains the amino acid L-theanine, which may help relax and calm the mind and body. 


Pistachios are one of the oldest flowering nut trees! They also contain protein, fiber, potassium, magnesium, vitamin B6, copper, manganese, phosphorus, and thiamin. 


Raw Coconut Butter

 Raw coconut butter is simply pureed raw coconut meat. This means it is not exclusively the fat and one tablespoon contains 2 grams of fiber.

Coconut Milk

Coconuts are packed with nutrition! They contain fiber, vitamin C, E, B1, B3, B5, B6 and a variety of minerals. The milk is the liquid that is extracted from the meat of the coconut!



  • You can mix all the topping ingredients and chopped white chocolate pieces into the matcha popsicles mixture by hand just before pouring into the molds. 
  • If you don’t have a popsicle mold you can also use an ice cube tray and toothpicks to make mini versions of these matcha popsicles. 

As always if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe recreations!

Also don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

Dairy-free Matcha Popsicles with White Chocolate, Pistachio and Strawberries

Creamy, refreshing matcha popsicles with fresh strawberries, pistachios for a little crunch and a white chocolate drizzle. The perfect cool down, summer dessert.
Prep Time10 mins
Freezer time3 hrs
Course: Dessert
Cuisine: Dairy-free, raw vegan, Vegan
Keyword: Coconut, coconut yoghurt, dairy-free, Dessert, Matcha, Pistachio, Popsicles, Strawberries, Summer, Vegan, White chocolate
Servings: 4 popsicles
Author: Angelique


  • 2 400g cans full cream coconut milk one can refrigerated overnight
  • 1 cup coconut yoghurt
  • 11/2 – 2 tsps matcha green tea powder
  • 4 Tbsps raw honey
  • 1 tsp vanilla extract
  • 1 Tbsps coconut butter

White chocolate drizzle

  • 4 Tbsps coconut butter
  • 2 Tbsp cacoa butter
  • 1 Tbsp raw honey


  • 80 g vegan white chocolate

Optional Toppings

  • Strawberries chopped
  • 1/4 cup Pistachios chopped


  • Refrigerate the one coconut milk can overnight. Don’t shake the next day before opening.  Only scoop out the top cream of the can into the blender and discard the water left at the bottom of the can or use it in a smoothie.  Add the entirety of the other coconut milk can ( water + cream) into the blender. 
  • Add the rest of the popsicle ingredients to the blender and blend until smooth.
  • Pour into a popsicle mold and insert wooden popsicles sticks.
  • Freeze for 4+ hours or until set.
  • Once the creamsicles are frozen solid take the mold out to thaw. While the popsicles thaw start making the white chocolate drizzle.

White Chocolate Drizzle

  • Make a water bath using a small pot filled1/3 with water and put a bowl that’s a little bigger than the opening of the pot on top of the pot. Make sure the water doesn’t touch the bottom of the bowl. Bring the water to boil and then turn the temperature down. You should be able to touch the bottom of the bowl without burning your fingers.
  • Add all the white chocolate ingredients or the chopped vegan white chocolate to the bowl. Continuously stir the mixture or white chocolate using a spatula until melted. Frequently test if the bottom of the bowl isn’t getting too hot. If the steam gets too hot, take the pot off the stovetop and continue to stir until everything is smooth and melted. Take the bowl out of the pot and allow it to cool down a little before using it.


  • Take the popsicles out of the mold and place it on a plate or on a cutting board with a piece of parchment paper on it. Drizzle with white chocolate and then immediately sprinkle the chopped pistachio and strawberries over.
  • If the popsicles melted too much while decorating it with the toppings just put it back in the freezer for a few minutes before taking out and serving.


  • You can mix all the topping ingredients and chopped white chocolate pieces into the matcha creamsicle mixture by hand just before pouring into the molds. 
  • If you don’t have a popsicle mold you can also use a ice cube tray and toothpicks to make mini versions of these matcha creamsicles. 

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