October 14, 2017



  • 3 cans full fat coconut milk, chilled for 1 hour
  • 6 -8 medjool dates, pitted
  • 1 frozen banana (1 cup frozen banana pieces)
  • 1 tablespoon melted virgin coconut oil
  • 1/8 teaspoon vanilla bean powder or 1 teaspoon vanilla extract
  • 3 teaspoons of our premium organic matcha green tea powder


  1. To the bowl of a high powered blender, add 3 rounded cups chilled coconut cream plus 1 cup coconut water. Reserve & refrigerate the rest of the coconut water for smoothies or curries.
  2. Add the banana, melted coconut oil, vanilla bean powder / extract, matcha powder and (optional) spirulina to the blender bowl.
  3. Process on high until the mixture becomes smooth. Note: if your ingredients are too cold the coconut oil will harden and give the ice cream base a curdled look. To fix this, keep processing until the mixture warms up enough to meld smoothly together. It took me about 2 minutes in my Vitamix on a medium-high setting for my base to look smooth and creamy. The added benefit here is that the blender will whip more air into the base, which makes for an even better ice cream texture.
  4. Pour the ice cream base into your ice cream maker and churn according to machine directions. The ice cream is finished in the maker when it has thickened considerably and looks like soft-serve.
  5. Spoon the ice cream into a chilled container (like a loaf pan or brownie pan). Freeze for 2 hours up to overnight before serving (unless you’re down for soft serve, in which case have at it).
  6. If hard-frozen when you’re ready to serve, let sit out at room temperature for 10-15 minutes to soften before scooping. It's hard to taste the matcha if it's too hard frozen, so keep that in mind.




3 tbsp (24g) flour

1/4 cup (60ml) water

1/4 cup (60ml) milk


270g bread flour (we use King Arthur Organic)

100g sugar

12g matcha 

5g instant yeast we use Saf Instant Gold)

4g fine grain salt

4g non-fat dry milk powder (we use Now Foods Organic)

70g whole milk, room temperature

1 tsp (4g) vanilla extract

1 egg, room temperature & whisked

28g unsalted butter, melted & cooled


90g white chocolate, finely chopped

12 black sesame seeds

1 1/2 tsp (3g) active dry yeast

1/4 cup (60ml) warm water

1 tbsp (12g) sugar

1 1/2 tsp (12.5g) vegetable oil (we used avocado oil)

1/2 tsp (2g) salt

1/3 cup (50g) rice flour (use white or brown rice flour- not Mochiko sticky rice flour)

1 tbsp (7.5g) cocoa powder

sugar for sprinkling




In a small saucepan, whisk together the water, milk & flour - whisk until no lumps remain

Heat this mixture over medium low heat, stirring constantly. The mixture will thicken & streaks from your whisk will appear, this usually takes about 3-5 minutes

Remove from the heat & transfer the mixture from the saucepan to a clean bowl - let cool to room temperature


Whisk together the flour, sugar, matcha, instant yeast, salt & milk powder in the bowl of your stand mixer

In a small bowl, whisk together the milk, vanilla, egg & the cooled tangzhong

Add the liquid ingredients to the dry ingredients & with the dough hook knead blend for a few minutes until just combined (scraggy dough is okay)

Add the melted butter & knead the dough for about 7-10 more minutes - it will feel elastic & slightly sticky

Knead the dough into a ball shape & place into a greased bowl. Cover & place in a warm place to rise for 1 1/2 hours


After dough is done rising, weigh your dough & divide it into 8 equally sized pieces (mine weighed about 72g each)

Reserve 2 of the pieces for the heads & feet of the turtles

Flatten each piece of dough into about a 4-5" circle & add 15g of chopped white chocolate to the flattened dough, pressing the chocolate into the dough. Fold the dough up & around the white chocolate, pressing the dough together to ensure it is well sealed

Flip over the dough so the sealed side is facing down - repeat with the other 5 pieces of dough & the turtle bodies are done

Place the turtle bodies on a parchment lined baking sheet, leaving 2" in between each turtle

Take 1 of the reserved balls of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) - Roll each piece into a sphere & gently pinch one end of the sphere, slip the pinched end under the turtle body & press the body down at their meeting point, repeat until all of the bodies have heads

Take the other reserved ball of dough & divide it into 6 equally sized pieces (mine weighed about 12g each) & then divide each of these pieces into 4 small pieces (my small pieces weighed about 3g each) leaving you with 4 small balls of dough per turtle for the feet (24 total small pieces)

Shape each of the 4 small balls of dough into an oval, pinching one end of each oval. Slip the pinched ends under the turtle body placing them where the turtle's feet need to be

Once all turtles have heads & feet, make the eyes by taking 2 black sesame seeds & place them onto each head, gently pressing them into the dough with a toothpick

Cover the completed turtle rolls with plastic wrap & put in a warm place to rise for about 30 minutes

While the turtles are rising make the dutch crunch

In a small bowl whisk together the dutch crunch ingredients until smooth. Cover with plastic & leave to rise while the turtles are rising

When turtles are done rising, pre-heat oven to 350F - Stir the dutch crunch topping until smooth & then coat the top of each turtle body with the dutch crunch topping, spreading it evenly with a spoon until all of the topping is used up

Sprinkle the dutch crunch coating with sugar & then bake the rolls for 20 minutes

Remove from oven & place turtles on a rack to cool for about 10-15 minutes

Enjoy turtles while still warm from the oven - this is when they are at their best - otherwise, store in an airtight container & re-heat in the microwave for about 20 seconds