Tropical Coconut Matcha Ice Cream

Coconut's MCT oils pair with matcha's L-theanine for sustained focus. Cold processing prevents matcha's nutrient degradation from heat.

INGREDIENTS

• 2 cups coconut meat (fresh/frozen)
• ½ cup cold-brewed matcha
• 3 tbsp raw honey
• 1 tsp lecithin (emulsifier)

DIRECTIONS

1. Press coconut: Use juicer's homogenizing screen
2. Mix: Combine coconut cream with matcha/honey
3. Emulsify: Add lecithin, process again
4. Cure: Freeze in ramekins 2 hours
5. Finish: Garnish with toasted coconut flakes

Serves: 4
Nutrition per serving: 210cal | MCTs 7g

Science Note: Cold pressing preserves 89% of matcha's EGCG vs 67% in blended versions