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.
In a bowl, whisk Greek yogurt and chia seeds until evenly combined. (Sweeten with 1–2 tbsp honey or maple syrup if desired.)
Finely chop strawberries so they fold in cleanly. Gently fold into the yogurt mixture—don’t mash; you want visible pieces.
Line a sheet tray with parchment. Scoop ~2 tbsp mounds (leave space between) to form clusters. Freeze uncovered until solid, preferably overnight.
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.)
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.
Transfer to an airtight container and keep frozen. For best texture, rest at room temp 2–3 minutes before eating to soften slightly.