Nice Cream Cocunut & Hojicha

Not only matcha: say hello to hojicha!

TThe first time I’ve tried hojicha tea was on Japanese cafe here in Berlin: it was on a cold and yellow autumn day where the cafes in Berlin look cozier and like little shelters. I usually go for my matcha tea, but that day I was looking to be surprised by something new. Hojicha tea gives you everything that you can’t find on matcha tea: it’s roasted, dark brown, coffish. It’s like drinking the shadow itself somehow. I’ve tried time later also with soy drink, and since then the matcha and hojicha, like Ying and Yang, have a place in my kitchen. For this late summer recipe, I wanted to try a new use, folding his aromatic and smokey flavor into a limpid and sweet coconut nice cream. It looks almost like a stracciatella ice cream looking at the colors, but the flavor is totally different.

For this recipe, you only need few ingredients: a can of coconut milk (the fatter the better), some vanilla extract, sugar (I’ve used erythritol for a lighter version), hojicha tea and an ice-cream maker machine. This nice-cream is delicious when eaten with edible flowers, it gives a totally different texture.






Coconut whipped cream

  • Servings: 3-4
  • Difficulty: easy
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  • 1 can coconut cream
  • 2 tablespoons erythritol
  • 1 teaspoon vanilla extract
  • 2 Tsp Hojicha tea


  1. Combine all the ingredients
  2. Process in an ice-cream maker
  3. Serve with edible flowers and sprinkle with cinnamon (optional).

CategoriesDessert Japan