Japanese Matcha Delight Pots

Allergens

N/A

Ingredients

• 2 cups coconut cream
• 1/2 cup honey
• 1/4 cup matcha powder
• 1 tbsp vanilla extract
• 1/4 tsp sea salt
• 8 oz raspberries, fresh or frozen
• Shredded coconut flakes, for garnish

Instructions

1. In a medium saucepan over low heat, combine the coconut cream, honey, matcha powder, and vanilla extract. Whisk until smooth and well combined. Cook for 5 minutes, stirring frequently to prevent scorching.
2. Remove from heat and let it cool slightly. Then, blend in a high speed blender until smooth and creamy. Strain the mixture through a fine mesh strainer into a clean saucepan.
3. Stir in the sea salt. Let the mixture cool completely to room temperature.
4. Divide half of the raspberries among four serving dishes, arranging them evenly at the bottom of each dish. Pour the cooled matcha cream over the raspberries, filling each dish to the brim.
5. Chill in the refrigerator for at least 3 hours or until set.
6. When ready to serve, garnish with the remaining raspberries and shredded coconut flakes. Enjoy!

Chef’s Insight

The contrast of cool matcha cream and warm raspberries creates an invigorating experience for your taste buds.

Notes

The coconut cream lends a rich, velvety texture to this Paleo-friendly dessert.