In a blender, add all the ingredients - coconut cream, vanilla extract, matcha powder, almond milk, and maple syrup.
Blend them thoroughly. Using a spatula or spoon, mix and break the air pockets/bubbles, if any.
Now pour this matcha-coconut mix in your favorite molds and freeze until set or for atleast 4 to 6 hours. I prefer overnight freezing.
To easily remove the matcha popsicle from the mold, let it sit on a bowl filled with water for 20 to 30 seconds and slowly take them out. Alternatively, you can run the popsicle mold in the tap water and take them out slowly. That's it; yummy matcha popsicles are ready. Slurp and enjoy!
Adjust the maple syrup to taste. Also, you can add sweeteners of your choice.
I went with almond milk to balance the coconut flavor. However, you can add any other plant-based milk of your choice. Also, if you prefer thick and rich popsicles, skip the milk. In this case, the matcha mix will be semi-solid, and you will have to use a spoon to add the mix into the popsicle molds.