Make sure to place the cans of coconut milk in the fridge the day before making this recipe. When ready to make, scoop the thick cream off the top of the cans, without tipping, and add the coconut cream to a large mixing bowl. Save the remaining coconut water for another use.

In a small bowl, whisk together matcha powder and hot water. Add matcha mixture and all other ingredients to the mixing bowl.

Use a hand mixer to mix on medium speed for 5 minutes or until considerably thickened. Pour into a container or loaf pan. Cover and place in the freezer for at least 4 hours or until firm.

Let defrost for 10-15 minutes and enjoy!