The blend of sweet from strawberries, tang from rhubarb and creaminess from coconut is so deeply satisfying and hits the spot in this perfect summer popsicle treat.

Yuzu has been a trend flavor in all things culinary for a while now, from cocktails and mocktails, in chocolate, ice cream and other infused specialty items, yuzu is here to stay. It is a well loved ingredient in Japanese cuisine. It is one of my favorite citrus flavors, incredibly aromatic and high acid and I am constantly finding ways to use it.

I drink a Matcha Latte almost daily, made with home made nut milk and ceremonial grade Matcha tea. My mother-in-law used to teach green tea ceremony from Japan and gifted me, years ago a large can of ceremonial grade matcha. It is difficult to drink anything else. So naturally when I thought about creating this tapioca pudding dessert, I used the same tea. But honestly, don’t feel the pressure or necessity to use ceremonial grade, I am sure other matcha’s will do the trick