Coconut Matcha Squares
Thanks to living in Toronto, matcha has become my favorite green tea. I hadn't tried it before coming here, and now I drink it all the time. Something seriously magical happens when matcha gets together with coconut milk and cinnamon. Throw in some gelatin, and you have a perfect paleo pick-me-up.
Coconut Matcha Squares
2 cups homemade coconut milk*, room temperature
1-1.5 teaspoons powdered matcha
1 rounded teaspoon cinnamon
1 teaspoon vanilla (optional)
3-4 tablespoons gelatin (I used GoBIO Organic Gelatin Powder)
In a food processor, mix the coconut milk, matcha, cinnamon and vanilla (if using) until smooth. Add the gelatin one tablespoon at a time and mix until smooth and the gelatin is completely dissolved. Pour the mixture into silicone molds or a square baking pan and refrigerate for at least 3 hours to set. Store in the fridge.
*I made coconut milk by placing 4 cups of hot filtered water and 2 cups of shredded coconut in a blender. After blending for 4-5 minutes (until really smooth), I strained it with cheesecloth. This is a fantastic way to make coconut milk without worrying about added guar gum or BPA-lined cans. Chris Kresser's article "3 Reasons Why Coconut Milk May Not Be Your Friend" motivated me to make my own coconut milk from now on.