Matcha-Dipped Strawberry Yogurt Clusters
Creamy unsweetened Greek yogurt is folded with chia seeds and finely chopped strawberries, scooped into little clusters, and frozen until firm. The next day, each cluster gets a thin, glossy matcha-white chocolate shell for a crisp snap and gentle green tea aroma. Light, refreshing, and protein-forward—perfect from the freezer.
Ingredients
Instructions
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Mix the Base
In a bowl, whisk Greek yogurt and chia seeds until evenly combined. (Sweeten with 1–2 tbsp honey or maple syrup if desired.)
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Fold in Strawberries
Finely chop strawberries so they fold in cleanly. Gently fold into the yogurt mixture—don’t mash; you want visible pieces.
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Scoop & Freeze
Line a sheet tray with parchment. Scoop ~2 tbsp mounds (leave space between) to form clusters. Freeze uncovered until solid, preferably overnight.
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Make the Matcha Coating
Set up a low simmering double boiler. Add white chocolate and coconut oil to the bowl; melt gently, stirring until smooth. Sift in matcha and whisk until fully dissolved and glossy. (Keep the heat low to avoid scorching.)
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Dip & Set
Working in batches, dip frozen clusters fully into the warm matcha coating. Lift with two forks, let excess drip off with a gentle shake, then return to the parchment. Freeze 5–10 minutes until set.
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Store & Serve
Transfer to an airtight container and keep frozen. For best texture, rest at room temp 2–3 minutes before eating to soften slightly.
Note
Pro Tips
- Fine chop = better structure. Smaller strawberry pieces help the clusters hold together and coat smoothly.
- Keep everything cold. Only pull out a few clusters at a time for dipping; they coat faster and cleaner when fully frozen.
- Smooth coating. Sift the matcha to prevent specks; stir gently to avoid air bubbles. If the coating thickens, return the bowl to gentle heat.
- Microwave option. Melt white chocolate + coconut oil at 50% power in 20–30 second bursts, stirring between each. Add matcha after it’s melted.
- Sweetness control. Unsweetened yogurt keeps it tangy. If your berries are very tart, sweeten the yogurt base lightly rather than the coating.
- Quality matters. Use culinary-grade matcha and a good white chocolate (with cocoa butter, not palm oil) for a cleaner melt and flavor.
- Storage. Stays firm in the freezer up to 2 weeks in an airtight container. Line layers with parchment to prevent sticking.
- Variations. Swap strawberries for raspberries or mango (well-dried), add vanilla to the yogurt, or sprinkle toasted sesame seeds before the coating sets.
