Coconut Matcha Cream
Ingredients
- coconut cream (clear liquid part) for glaze, low-fat version
- fine matcha tea powder
- saffron
- shredded coconut
- lime zest (optional)
- honey
Instructions
- Use remaining liquid coconut cream (with some white liquid coconut cream) for the matcha cream. Let the liquid coconut cream thicken in the refrigerator. Best done over a few days.Then add a few saffron spice threads for any extra tangy sweet spice. Melt the clear coconut in a pot on the stovetop. It will turn back into a thinner liquid. Stir in zest and matcha powder as it cools and thickens into to a soft cream.
- Drizzle with honey for zhugh.