Makes enough for
- 1 can full-fat coconut milk (approximately 13 ounces), refrigerated overnight
- ⅓ cup
- Combine the coconut milk, agave, hazelnut or vanilla extract, and matcha powder in a blender and blend until smooth.
- Transfer to a saucepan over medium heat and cook, whisking often for 3 minutes.
- Mix the arrowroot powder and agar crystals in a small bowl. Add the coconut water and stir to combine. The mixture will form a thick but even paste.