How to make the most heavenly creamy matcha chia pudding with coconut milk
Chia puddings are fantastic: they’re incredibly healthy, simple to make, and absolutely delicious!
This recipe takes it up a notch by incorporating matcha green tea powder for an antioxidant boost and coconut milk for a luscious texture.
The end result is a delightful treat that’s both satisfying and nutritious.
Get the recipe for this vegan matcha pudding in this blog post!
What you’ll need
Ingredient swaps and alternatives
They are kind of irreplaceable in this recipe: they give the milk that pudding-like thick consistency.
You can use either light coconut milk (the one that usually comes in a carton) or canned coconut milk for this recipe.
Since the pudding will be blended, any potential clumps of cream from canned coconut milk will blend perfectly.
Coconut milk make the pudding extra creamy and vegan, but you can also replace it for dairy milk.
Matcha has a unique and irreplaceable taste
However, if you prefer to avoid caffeine, you can substitute matcha with a small amount of chlorella powder.
In fact, this is a trick I often use when making this pudding for my kids (we call the chlorella “matcha for kids”).
The resulting color and taste of the pudding will be quite similar, especially when combined with other toppings.
Spirulina powder (green) is also an option, but keep in mind that you’ll need a very small amount.
Personally, I find that chlorella provides a taste and color more similar to matcha.
The riper the banana, the sweeter your matcha pudding will be.
Feel free to use fresh or frozen banana.
If you don’t have banana, you can replace it for 3-4 dates.
You can enjoy this matcha chia pudding on its own, but I personally like to add some fruits such as strawberries, blueberries, and nuts for extra flavor and texture.
The possibilities for toppings are endless, so feel free to get creative and experiment with different combinations.
If you prefer a sweeter taste, you can also drizzle some maple syrup over the pudding.
Time needed: 15 minutes
How to make coconut matcha chia pudding
- Soak the chia seeds
Cover the chia seeds with coconut milk and allow them to soak overnight. However, if you happen to forget, a 10-minute soak will be also enough.
Blend the soaked chia seeds with the milk, the ripe banana and the matcha powder.
Enjoy the pudding as it is or add your favorite toppings according to your preference.
- Matcha is a delicate ingredient that oxidizes quickly, so I suggest blending the matcha just before serving to get the best flavor.
- Since the chia seeds are blended, this pudding doesn’t have the chewy texture of traditional chia puddings, but a creamy one.
If you still desire the chewy texture of chia seeds, you can add some pre-soaked chia seeds as a topping on top or at the bottom of the pudding after blending.
- As mentioned earlier in the ingredient swaps, if you prefer a caffeine-free version of this coconut pudding, you can replace the matcha powder with chlorella.
Matcha Coconut Chia Pudding
- Let the chia seeds soak in the coconut milk overnight.If you forget it, soaking them for 10 minutes will be also work.
- Blend the soaked chia seeds and coconut milk with the banana and matcha green powder.
- Decorate if desired with some fruits and enjoy!