Matcha is one of my favorite things in my life. What the hell is Matcha?! Well I will tell you what it is. It is green tea that is specially grown and ground into powder. Pretty much the best thing ever. Think of it as a green tea expresso…if there was such a thing. My family knows how much I love this stuff, so they sent me some all the way from Japan! So I have been experimenting on adding Matcha powder in my cooking and came up with a few recipes to share. Have you ever used Matcha in your cooking? Please share your experience with me!
- 1 can of Full Fat Coconut Milk (suggested products at the end of the blog)
- 1 Tbsp Matcha Powder
- 1 Tbsp gelatin
- 5 packets of truvia or other sweetener of choice
- ½ tsp vanilla extract
- pinch of salt
- Heat the coconut milk on medium-low in a pot.
- Once heated through add the Matcha powder and whisk constantly until it's fairly dissolved.
- Then sprinkle the gelatin little bit at a time and continue to whisk while avoiding clumping and boiling.
- Once everything is dissolved, stir in your sweetener of choice, vanilla extract and a pinch of salt. Definitely do a taste test here to your sweet preference.
- Turn off the heat and pour into ramekins and chill in the fridge for at least 2 hours.
- They turn out similar to a custard pudding consistency! Yum yum 🙂
- Aroy-D Coconut Milk! If you are lucky you can find these at an Asian grocery store.
- My family sent me this Matcha Powder. I plan to try out different Matcha powders in the future.
- Great Lakes gelatin is by far my favorite! I like it better than Knox.
- Truvia, Xylitol, Honey (If you’re feeling like treating yourself extra you can use Manuka Honey! Seriously the best honey I have ever had, but this is really for special occasions).
- Ramekin for the desserts! I have blue and yellow. If you ever find a cute one let me know.
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