Easy 4 ingredient, creamy and nutty pospicles made with pistachios and matcha.
14 fl oz(400ml)full fat coconut milk, unsweetened
8 fl oz(230ml)sweetend condensed milk, or to taste
In a dry pan, toast the pistachios on low heat for about 6-8 minutes. Cool down a bit. Transfer to a large mortar and pestle and hand pound to a coarse powder. Alternatively, you can grind them in a blender.
Add rest of the ingredients along with pistachios to a large bowl and using a whisk combine very well until there are no lumps.
Pour into pospicles molds and freeze overnight or for atleast 8 hours.
Unmold by dipping in warm water and enjoy!
1)If you want to make these with dairy, just use heavy cream and regular condensed milk instead and you are good to go.