Matcha Chia Pudding

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/matcha-chia-pudding/ or scan the QR code here ➡️

Prep Time10

Refrigerating6

Total Time6 10

Servings: servings

Calories: 327.3kcal

Author: Carine Claudepierre

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)

US Customary - Metric

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.

Equipment

Glass Jar (15 Oz)

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.

Nutrition