Kiwi, Coconut & lime "Poopsicles"

Name: Kiwi, Coconut & lime "Poopsicles"
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10
Ingredients: 4 ripe green kiwifruit, peeled (approximately 300 g prepared fruit); 300 ml full-fat coconut cream (about ¾ of a 400 ml tin); 75 g raw cashews (generous ½ cup), soaked overnight in cold water in the fridge, then drained; 2–3 Chief Collagen Protein Bars – Coconut Lime Slice (45 g each), crumbled by hand; 2–3 tbsp pure maple syrup, to taste; 2 tsp matcha powder, plus extra if a greener colour is desired; 6–8 servings PHGG powder (30–40 g total, assuming 5 g per serving on your product); ½ tsp vanilla extract; Pinch fine sea salt; 1–2 additional green kiwifruit, cut into thin rounds for the moulds; 80 g cacao butter; 2 tbsp coconut milk powder (approximately 15 g); ¾ tsp matcha powder; Toasted coconut flakes, optional, to sprinkle while the shell is still wet

Updated on November 10, 2026 • Time to read: 1 minute

By Holist – Laura McNee

Kiwi Coconut and Popsicles with Crunchy Matcha Shell

Kiwi Poopsicles with a little extra gut-loving goodness? Hear me out haha. These creamy kiwi, coconut and cashew ice creams are layered with hand-crumbled Chief Collagen Protein Bars – Coconut Lime Slice, finished with a fresh kiwi cross-section and a crisp matcha cacao-butter shell. They bring together fruit, nuts and PHGG prebiotic fibre in a refreshing frozen treat.

Kiwi, Coconut & lime "Poopsicles"

Author Holist – Laura McNee

Servings

Prep Time

20 minutes

Cook Time

5 minutes

Calories

340

Wait time

6-8 hours

CHIEF COLLAGEN PROTEIN BARS – COCONUT LIME SLICE

Chief's cashew-butter-based Coconut Lime Slice bars provide collagen protein and dietary fibre, with coconut and lime flavours that pair beautifully with the kiwi ice cream. Crumbling the bars by hand creates little chewy, biscuity chunks throughout each popsicle. Collagen contributes protein and amino acids but is not a source of dietary fibre on its own.

KIWIFRUIT

Green kiwifruit provides soluble and insoluble fibre and contains actinidin, an enzyme involved in protein digestion. Studies of eating two green kiwifruit daily have shown improvements in bowel regularity and digestive comfort for some people with constipation; these popsicles offer a delicious way to include more kiwi in the diet.

PARTIALLY HYDROLYSED GUAR GUM (PHGG)

PHGG is a low-viscosity soluble, fermentable prebiotic fibre that disperses readily into the ice cream without making it overly gel-like. It can help nourish beneficial gut bacteria and may support regularity; introduce added fibre gradually and with adequate fluid intake.

RAW CASHEWS

Cashews provide unsaturated fats, some dietary fibre and minerals including magnesium. Soaking them helps them blend into the coconut mixture for a smooth, creamy texture.

COCONUT CREAM

Full-fat coconut cream gives the popsicles richness and a creamier mouthfeel. It contributes dietary fat but is not a major fibre source.

MATCHA

Matcha contributes catechin polyphenols and a slightly earthy flavour that balances the sweet kiwi and coconut. It also deepens the green colour of both the ice cream and crisp cacao-butter shell; it contains some caffeine.

Ingredients

For The Kiwi, Coconut & Matcha Ice Cream

4 ripe green kiwifruit, peeled (approximately 300 g prepared fruit)
300 ml full-fat coconut cream (about ¾ of a 400 ml tin)
75 g raw cashews (generous ½ cup), soaked overnight in cold water in the fridge, then drained
2–3 Chief Collagen Protein Bars – Coconut Lime Slice (45 g each), crumbled by hand
2–3 tbsp pure maple syrup, to taste
2 tsp matcha powder, plus extra if a greener colour is desired
6–8 servings PHGG powder (30–40 g total, assuming 5 g per serving on your product)
½ tsp vanilla extract
Pinch fine sea salt
1–2 additional green kiwifruit, cut into thin rounds for the moulds

For The Matcha Cacao-Butter Shell & Optional Finish

80 g cacao butter
2 tbsp coconut milk powder (approximately 15 g)
¾ tsp matcha powder
Toasted coconut flakes, optional, to sprinkle while the shell is still wet

Directions

Step 1: Soak the cashews. Cover 75 g raw cashews with cold water and soak overnight in the refrigerator, then drain well. For a quicker alternative, cover with freshly boiled water and soak for around 30 minutes or until softened, then drain; overnight cold soaking was the tested method.
Step 2: Blend the ice cream. Add all the ice cream-base ingredients to a high-speed blender at once: 4 peeled kiwis, 300 ml coconut cream, soaked cashews, maple syrup, 2 tsp matcha, PHGG, vanilla and sea salt. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust maple syrup or matcha if desired.
Step 3: Prepare the moulds. Slice the additional 1–2 kiwis into thin rounds. Press one round against the inside front face of each popsicle mould, near the top, so its cross-section will be visible once unmoulded.
Step 4: Layer. Crumble the Chief Coconut Lime Slice bars into small pieces using your hands. Pour a little blended ice cream into each mould, scatter in some bar pieces and continue layering until filled, leaving slight room for expansion. Tap gently to remove air pockets, then insert the sticks.
Step 5: Freeze for approximately 6–8 hours or overnight, until completely firm. Carefully remove each popsicle from its mould. Brush off loose surface frost and avoid leaving the surface wet with condensation.
Step 6: Make and apply the shell. Gently melt cacao butter over a double boiler; remove from heat and whisk in coconut milk powder and ¾ tsp matcha until smooth. Cool until just warm but still fluid. Dip or spoon a thin coat over the lower two-thirds to three-quarters of each frozen popsicle, leaving the kiwi slice visible. Immediately sprinkle with toasted coconut, if using; the shell sets very quickly. Return to the freezer until serving.

To Serve / Assembly

Serve directly from the freezer, allowing a minute or two to soften slightly if needed. The shell should have a delicate snap, while the centre stays creamy with chewy pieces of Chief bar.
Position the uncoated kiwi cross-section facing upward when presenting the popsicles. Toasted coconut is an optional final garnish.

Waiting Time

Cashews: soak overnight in cold water in the fridge (or use the 20–30 minute boiling-water shortcut).
Popsicles: freeze at least 6–8 hours or overnight.
Shell: sets within moments on the frozen popsicles.

Storage

Store frozen in an airtight freezer-safe container or individually wrapped for up to 2–3 weeks for best texture and flavour. Keep covered to minimize frost and ice crystals; do not refreeze popsicles that have been left to melt.

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