This Matcha Chia Pudding is an easy, healthy breakfast packed with antioxidants from matcha powder and the creamiest coconut texture. It’s like eating a matcha dessert for breakfast, with all the health benefits of the super-powder.
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Matcha Chia Pudding
This Matcha Chia Pudding is an easy, healthy breakfast packed with antioxidants from matcha powder and the creamiest coconut texture. It's like eating a matcha dessert for breakfast, with all the health benefits of the super-powder.
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Servings: 2 servings
Calories: 327.3 kcal
Ingredients
- ¼ cup Chia Seeds - (note 1)
- 1 cup Light Coconut Milk - (note 2)
- ¼ cup Coconut Yogurt - (note 3)
- 4 tablespoons Maple Syrup - (note 4) optional
- 2 teaspoons Matcha Powder - (note 5)
- 2 tablespoons Boiled Water - cooled, to dissolve the matcha powder
Topping
- 2 Strawberries - fresh
- 1 teaspoon Maple Syrup
- 2 tablespoons Shredded Coconut (Unsweetened)
Instructions
- In a large container with a lid, or large mixing bowl add matcha powder, and lukewarm water, stir with a fork or small whisk to dissolve the powder into the warm water until almost no lumps remain
- Add coconut milk, coconut yogurt, maple syrup and whisk again to combine everything together, making sure there's not lumps of matcha powder
- Sprinkle the chia seeds on top, and use a whisk to incorporate to the matcha milk.
- Set it aside on the benchtop for the next 10 minutes, and every 2-3 minutes, stir to make sure the seeds don't form lumps.
- Cover the bowl with a lid or plastic wrap, refrigerate at least 2 hours or overnight, until the pudding is thick and seeds have absorbed the liquid.
- Serve with fresh strawberries, raspberries, coconut yogurt, and coconut.
Notes
Note 1: You can use any chia seeds, white or black chia seeds. They are the same. You can also grind the chia seeds into a powder before adding them to the matcha milk. This is an option if you do not like the texture of soaked whole chia seeds.
Note 2: You can use any coconut milk, but I prefer coconut milk beverage, also called light coconut milk, rather than canned coconut milk for this recipe. It has less fat, which keeps the pudding lighter but still adds a delicious coconut flavor. Other milks, like oat milk or almond milk, work as well.
Note 3: You can use any yogurt or add more coconut milk instead. Coconut yogurt tastes amazing with matcha.
Note 4: Any sweetener can be used, like agave syrup, coconut nectar, or 1 drop of stevia for a low-sugar option.
Serving: Matcha flavor marries best with strawberries, raspberries, and coconut. Add shredded coconut, coconut yogurt, and fresh strawberries on top of your pudding best flavors.
Storage: You can store the pudding in the fridge in sealed airtight jars for up to 3 days.
Equipment
Nutrition
Serving: 1serving | Calories: 327.3kcal | Carbohydrates: 49.4g | Protein: 6.6g | Fat: 11.9g | Saturated Fat: 5.1g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 0.6g | Trans Fat: 0.03g | Sodium: 30.8mg | Potassium: 228.2mg | Fiber: 8.5g | Sugar: 34.8g | Vitamin A: 212.9IU | Vitamin B12: 1.5µg | Vitamin C: 11.2mg | Vitamin D: 59.4µg | Calcium: 271.1mg | Iron: 2.6mg | Magnesium: 105.3mg | Phosphorus: 193.7mg | Zinc: 1.7mg
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