Matcha Cream Cakes

Serves: 3


Ingredients for the base

  • ⅓ cup Bali Nutra Coconut Butter.
  • ¼ cup shredded coconut, unsweetened
  • 2 teaspoons Bali Nutra Coconut Nectar
  • 1 teaspoon Bali Nutra Coconut Oil + a bit more for coating the forms

Ingredients for the filling & top

  •  1 cup young coconut meat tablespoons water
  • 3 tablespoons Bali Nutra Coconut Nectar
  • ¼ teaspoon matcha
  • ¼ cup shredded coconut

Unsweetened⅓ cup vegan dark chocolate chips or baking chocolate.


1. Coat the ramekin forms* lightly with coconut oil.

2. Put all the ingredients for the base in a kitchen processor and blend until the

mixture starts to form little clumps. Put the crust mixture in the forms and press it

down with a spoon.

3. Fill the coconut meat, water, Bali Nutra Coconut Nectar, shredded coconut and

matcha in a high speed blender** and blend for about 1-2 minutes until completely

smooth. Fill the mixture into the ramekins. Place them in the freezer for about 5

hours or overnight.

4. Once the coconut matcha layer is frozen, heat the chocolate chips or baking

chocolate in a double boiler until melted. While the chocolate melts, carefully go

around the edges with a knife and let the ice cream cake slide out of the ramekin.

Top the ice cream cakes with the melted chocolate and flatten it a bit with the

spoon. Let it thaw for about 10 minutes and then dig in :)