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Matcha Lychee Popsicles

Matcha Lychee Popsicles

Prep: 15 min
Cook: 0 min
Total: 4 hr
Servings: 4

I combined matcha along with lychee, a tropical fruit that grows in South Asia. The coconut milk and cashews provide the creaminess for this vegan dessert.

Author exoticfoodcorner
by exoticfoodcorner
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 4 Popsicles (4 Servings)
Needed Kitchenware: Blender, 4 popsicle mold, saucepan
  • ½ cup cashews, soaked in water overnight
  • ½ can full-fat coconut milk
  • 2 tbsp matcha/green tea powder
  • 2 tbsp maple syrup
  • ½ tsp vanilla
  • ¼ cup lychees, peeled and de-seeded
  • ¼ cup vegan white chocolate
Recipe Directions


  • Drain the cashews from the water and place the cashews into a blender. Add to the blender the coconut milk, match/green tea powder, maple syrup, and vanilla. Blend until smooth.
  • If you are using a horizontal mold, insert the popsicle stick, and then pour the mixture into the mold. If you are using a vertical mold, pour the mixture into the mold and then freeze for 30 minutes. After that time has passed, you can insert the popsicle stick and it will now stay in place as it freezers. Place the mold back into the freezer. While pouring the mixture into the molds, place pieces of the lychees into the popsicle mixture before freezing.
  • Freezing the popsicles takes about 3-4 hours. After this time has passed, melt the white chocolate in a saucepan and take off the heat when done.
  • Carefully remove the popsicles from the molds and drizzle the melted chocolate over the popsicles. They are now ready to serve, enjoy!
Recipe video

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Recipe nutrition

Nutritional Information

Yield: 4 Popsicles
Servings: 4
Information per serving:
Energy: 271.3 kcal
Carbohydrate: 22.5 g
Protein: 4.8 g
Fiber: 1.6 g
Sugar: 14.4 g
Fat: 18.3 g
Monounsaturated Fat: 3.9 g
Polyunsatured Fat: 1.3 g
Omega-3: 0 g
Omega-6: 1.3 g
Saturated Fat: 10.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 10.9 mg 3% DV
Folate: 5.7 µg 1% DV
A: 297.5 IU 43% DV
B1: 0.3 mg 23% DV
B2: 0.2 mg 17% DV
B3: 0.3 mg 2% DV
B5: 0.2 mg 3% DV
B6: 0.1 mg 8% DV
B12: 0 mg 0% DV
C: 13.8 mg 18% DV
D: 0 IU 0% DV
E: 1 mg 7% DV
K: 92.6 µg 103% DV
Calcium: 29.2 mg 3% DV
Copper: 0.4 mg 44% DV
Iron: 2.1 mg 12% DV
Magnesium: 57.6 mg 18% DV
Manganese: 0.6 mg 31% DV
Phosphorus: 110.7 mg 16% DV
Potassium: 229.4 mg 5% DV
Selenium: 3.4 µg 6% DV
Sodium: 19.7 mg 1% DV
Zinc: 1.1 mg 14% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Matcha is a variation of green tea which had its origin in China but was brought and adapted widely in Japan. I combined matcha along with lychee, a tropical fruit that grows in South Asia. The coconut milk and cashews provide the creaminess for this vegan dessert. Fun tip: Add some lychee pieces while making the popsicle and they will give you a natural jelly texture minus the refined sugar.

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