Matcha sesame sundae

DfDairy free
EfEgg free
GfGluten free
NfNut free
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Matcha sesame sundae
Serves 4

Made with coconut cream rather than cow’s milk, this sundae is perfect for anyone on a dairy-free diet. Just make sure you use a dairy-free chocolate for the sauce. To make the ice-cream really creamy I’ve also added avocado, which provides a dose of healthy fats, too.

I’ve teamed the coconut flavour with matcha, one of the richest tea sources of catechins, which are a type of antioxidant known for their health benefits. Matcha also contains L-theanine, an amino acid that has been found to improve alertness and mood. And, of course, what’s a sundae without a drizzle of chocolate? Use dark chocolate, which has more flavonoid antioxidants, linked to an improved mood.


1 large mature coconut, broken into 4 large pieces
80 g dark chocolate (70% cocoa), melted (choose dairy-free if needed)
Matcha powder, extra, to sprinkle
Coconut Matcha Ice-Cream
400 ml can coconut cream
80 ml (1/3 cup) honey (see tip)
70 g avocado flesh
2-3 tsp matcha powder
Sesame Coconut Brittle
2 tbs sesame seeds
2 tsp desiccated coconut
1 1/2 tbs honey


For the ice-cream, pour the coconut cream into ice cube trays and place in the freezer for 8 hours,
or overnight, until frozen.

Meanwhile, for the sesame coconut brittle, preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place the sesame seeds, coconut and honey in a microwave-safe bowl. Microwave on High for 30 seconds. Stir to combine. Spread the mixture over the prepared tray. Bake for 8 minutes or until dark golden. Set aside to cool completely before breaking into large shards.

Use a high-powered blender/food processor or Thermomix to blend the frozen coconut cream and honey for 1 minute, using a spatula to scrape down the side of the blender, or until smooth and combined. Add the avocado and matcha powder and blend for a further 1-2 minutes or until smooth and creamy. Transfer to an airtight container and place in the freezer until firm.

Just before serving, place 2 scoops of the ice-cream into each coconut ‘bowl’. Drizzle with the melted chocolate. Top with shards of sesame brittle and sprinkle with extra matcha powder.



I prefer to use organic Japanese matcha, as it is generally of a higher quality (and less likely to contain any toxic metal residues as might be found in some inferior imported powders).

To halve a coconut, hold it in your palm, eye facing out, and use the back of a cleaver to tap around the middle. Keep tapping and turning until it cracks. Break the halves in half again to get 4 pieces.