Matcha Coconut Frozen Cheesecake
4.3(172 ratings)Matcha brings an earthy, slightly grassy depth that pairs beautifully with rich coconut. A squeeze of lemon lifts the whole thing and keeps it from tasting heavy. Use a good ceremonial grade powder for the gentlest color, as culinary grades can turn olive. Serve it on a table dressed with lemons and a handful of edible petals.
- Hands-on
- 30 min
- Freeze
- 8 hr
- Total
- 8 hr 30 min
- Serves
- 10
- Level
- Moderate
Method
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Step 1: Process the macadamias, shredded coconut and dates until the mix clumps, then press it into an 8-inch springform pan and set aside in the fridge.
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Step 2: Sift the matcha to remove lumps, then blend it with the cashews, coconut cream, coconut nectar, coconut oil and lemon juice until velvety and evenly green.
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Step 3: Taste the filling and add a little more matcha or lemon if you want a stronger flavor, blending again briefly.
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Step 4: Pour over the crust, smooth the top with an offset spatula, cover, and freeze for 8 hours or overnight.
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Step 5: Move to the fridge 30 minutes before serving and scatter edible petals around the rim just before bringing it to the table.
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