Matcha Blondie Recipe

Make simple coconut base

In a small saucepan, combine 80 g caster sugar and 150 ml coconut water. Warm over medium heat, stirring until sugar dissolves; do not boil. Remove from heat and let cool slightly.

Combine with coconut milk

In a bowl, whisk together 400 ml full-fat coconut milk, the cooled sugar-coconut water mixture, 1 tbsp lime juice and 1/4 tsp salt until smooth. Taste and adjust sweet/tart balance.

Chill and churn

Chill the mixture thoroughly (at least 1 hour in refrigerator). Process in an ice cream maker according to manufacturer instructions until thick and scoopable (usually 20–30 minutes). Transfer to a container and freeze at least 2 hours to firm. If you don't have an ice cream maker: freeze in a shallow container and stir vigorously every 30 minutes until smooth (about 3–4 hours).

Preheat a small skillet over medium heat. Add 1 tsp coconut oil and 40 g coconut flakes and a pinch of salt. Toast, stirring frequently, until golden and fragrant (2–4 minutes). Remove from heat and cool on a plate to crisp.

Prepare oven and pan

Preheat oven to 175°C (350°F). Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper.

Melt butter and combine sugars

In a small saucepan or microwave-safe bowl, melt 125 g unsalted butter until just melted. Whisk in 150 g packed light brown sugar and 25 g granulated sugar until smooth and slightly glossy. Allow to cool 2–3 minutes so it isn't hot when eggs are added.

Add eggs and vanilla

Whisk in 2 large eggs, one at a time, ensuring each is fully incorporated. Add 1 tsp vanilla extract and whisk until smooth and slightly thickened.

Combine dry ingredients

Whisk together 160 g all-purpose flour, 2 tbsp matcha powder, 1 tsp baking powder and 1 tsp fine salt in a separate bowl to ensure even distribution.

Fold dry into wet

Add the dry ingredients to the butter-sugar-egg mixture in two additions, folding gently with a spatula until just combined. Do not overmix—stop when no streaks of flour remain.

Add white chocolate

Fold in 120 g chopped white chocolate, leaving some small chunks for pockets of melt.

Bake

Spread the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs (avoid baking until completely dry—blondies should be fudgy).

Cool and portion

Remove from oven and place on a wire rack. Let cool in the pan for 15 minutes, then use the parchment overhang to lift the blondie and cool further at least 30 minutes for cleaner slices. For warm servings, serve after 15–20 minutes while still slightly warm.

Warm optional 30 g melted white chocolate slightly (microwave 10–15 seconds) and drizzle over blondie squares if desired. Dust lightly with 1/2 tsp matcha powder for color and aroma.

To serve: cut blondies into 9 or 12 squares. Place one warm blondie on each plate, add a generous scoop of coconut sorbet alongside or atop, sprinkle toasted coconut flakes over the blondie and sorbet, and serve immediately.

Storage: Blondies keep at room temperature in an airtight container for up to 3 days, or refrigerated up to 5 days. Sorbet should be kept frozen and scooped straight from the freezer; let sit a few minutes to soften if too hard.