Ingredients
Scale
- 1 cup coconut milk (canned, full fat)
- 2 tbsp matcha powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup crushed graham crackers
- 2 tbsp dark chocolate shavings
- 1/2 cup diced fresh kiwi
- Optional: 1 mini plastic frog for decoration
Instructions
- In a bowl, whisk coconut milk, matcha powder, maple syrup, and vanilla until smooth and creamy.
- Layer half the matcha mixture into glass jars or clear cups.
- Sprinkle 1 tbsp graham cracker crumbs and 1 tsp chocolate shavings over each layer.
- Add remaining matcha mixture on top.
- Refrigerate for at least 30 minutes to set.
- Top with kiwi, extra crumbs, and chocolate.
- Garnish with a plastic frog if desired.
Notes
- For a firmer custard, chill overnight.
- Use dairy-free coconut yogurt for extra creaminess.
- Gluten-free option: swap graham crackers for crushed rice crackers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-bake
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 jar
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
