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.

Gluten-free, Dairy-free, Nut-free, Vegetarian


  • 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


  1. For the ice-cream, pour the coconut cream into ice cube trays and place in the freezer for 8 hours, or overnight, until frozen.
  2. 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.
  3. 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.
  4. 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.