1 ½ tsp of matcha
350 ml of coconut milk
¼ cup of hot water (not boiling)
1 tsp of rice malt syrup, maple syrup or honey (optional)
1). Mix the matcha and hot water together in a measuring cup. Whisk until well combined and then stir in the coconut milk.
2). Pour into a square baking dish and place in the freezer for 4 hours or overnight.
3). Just before serving, remove from the freezer and let it stand for 5 to 10 minutes. Use a fork to scrap off the ice to get small shavings.
4.) Scoop into glasses and drizzle with coconut cream. Serve immediately.