Matcha coconut cream

Makes one small cup


  • 200g coconut milk (I like Rhythm Health but a mini can will also do)
  • 1/2 cup cashews
  • 6 drops vanilla essence or seeds of one whole vanilla pod
  • 2 heaped teaspoon matcha
  • Pinch mineral rich salt


Place all the ingredients into a high speed blender (I use a Vitamix S30) and process until you have a thick smooth consistency. You will need to use the tamper and stop and scrape also between blitzing. Keep in the fridge for up to 3-4 days. Use to top pancakes, with seasonal fruit or if you keep really chilled as a sugar free alternative to ice-cream.