Directions

1. Add coconut milk and maple syrup to a blender. Blend until combined and smooth.

2. Remove 1/2 of the mixture and set aside.

3. Add raspberries to the remaining mixture in the blender and blend until smooth.

4. Put raspberry mixture aside and clean blender.

5. Add matcha and the plain half of the mixture into the blender and blend until smooth.

6. Alternate pouring the raspberry and matcha mixture into the mold until full. 

7. Freeze for 3 hours or overnight. 

8. Run a little hot water over the popsicle mold to loosen and remove.