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The popular Japanese matcha tea comes from the same plant as ‘regular’ green tea but is harvested and processed a bit differently for maximum nutritional benefit. Its delicate flavour lends itself nicely to matcha soy lattes — and this beautiful custard!

You will need

Serves 4


  • 6 vegan-friendly plain biscuits (gluten-free if required)
  • 2 tablespoons vegan butter or coconut oil, melted (or omit)


  • 600g silken tofu
  • 1 cup canned coconut cream (the thick part at the top of the can)
  • 1/2 – 3/4 cup maple syrup, rice malt syrup or light-coloured granulated sugar, to taste
  • 1/4 cup cornflour
  • 1-2 tablespoons matcha powder, to taste


  • 1 cup coconut yoghurt

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5 mins to prep

  1. Step 1

    To make the base, add the biscuits and butter/oil to a food processor and pulse until it forms coarse crumbs. If you don’t have a food processor, add the biscuits to a bowl and break them apart with your hands until it forms coarse crumbs. Mix in the butter/oil.

  2. Step 2

    Divide the base mixture into 4-6 small jars. Press down the biscuits so they are slightly packed. Set aside.

  3. Step 3

    To make the custard, add all the ingredients to a blender and blend until smooth. Pour the mixture into a medium sized pot over medium heat. Bring to a gentle simmer while whisking frequently for about 10 minutes. Eventually, the mixture will turn into a thick custard consistency.

  4. Step 4

    Divide the matcha custard mixture into the jars on the biscuit crumb base.

  5. Step 5

    Place the jars in the fridge for about 1 hour or until the mixture has thickened. Dollop coconut yoghurt on top and serve.

Hot tip!

Vegan-friendly biscuits can be found in major supermarkets in the biscuit section (for example, some Arnott’s biscuits are vegan-friendly) or the health food area of supermarkets and in health food stores.

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