Updated: Feb 13, 2020
[VEGAN & GLUTEN FREE]
4 ingredients (+ toppings) | 30 minutes
Delicious, simple to make and full of antioxidant goodness, our matcha chia pudding + coconut yoghurt is a must try for any matcha fan and matcha newbies alike. Plus you can keep them for a few days too. Read on below to prepare this yummy matcha breakfast dish.
ONE FOR THE MATCHA AND CHIA LOVERS
This recipe is a must have for any matcha and chia lovers out there. You can also top it up with any of your favourite toppings too (we especially love shredded coconut and blueberries). Keep this delicious pudding in the fridge and it should last for at least 3 days.
MATCHA CHIA PUDDING WITH COCONUT YOGHURT
KEEPS FOR: up to 1 week in the fridge (depending on the expiry date of the milk used)
INGREDIENTS (2 SERVINGS)
1/4 cup chia seeds
1½ cup coconut milk
1-2 teaspoons matcha powder
1/2 teaspoon vanilla extract (optional)
2 teaspoons coconut syrup (optional)
Coconut yoghurt (for serving)
Fresh fruits (we love berries and kiwi!)
Mix the chia seeds and matcha powder in a glass jar or bowl. Make sure the chia seeds are evenly coated with the matcha powder
Pour the coconut milk into the mixture. Add the vanilla extract and coconut syrup (or sweetener of choice) and stir to mix well. Make sure they dissolve completely
Wait for 10-15 minutes for the chia seeds to absorb some of the milk then stir to break down any chia clumps. Wait again for 10-15 minutes and give the mixture a final round of stirring. This will make sure the milk is evenly absorbed by the chia seeds
Place the pudding mixture in the fridge overnight (or at least a few hours) before serving.
To serve, place the chia pudding in a serving bowl and dollop with a few tablespoons of coconut yoghurt. Optional: sprinkle with some matcha powder and add your choice of toppings. We really love shredded coconut and/or fresh berries or kiwi. You can also use other fresh or dried fruits too.
Adjust the amount of matcha powder according to your liking (1 teaspoon for a subtle taste and 2 teaspoons for a stronger taste).
If you feel the pudding is too thick, add a few more tablespoons of coconut milk.
Letting the chia pudding to sit overnight is recommended to let the chia seeds fully absorb the milk.
You may substitute the coconut milk and coconut yoghurt with your choice of vegan milk and yoghurt.