Chia pudding meets matcha latte! Made with just seven ingredients, this dairy-free matcha pudding features a creamy blend of oat milk and coconut milk. Not only is it delicious, but it also offers the energising and antioxidant benefits of matcha, a type of powdered green tea.
Creamy, subtly sweet, and a little earthy—total matcha latte vibes.
These days, matcha is rivaling my morning coffee. While it’s perfect whisked alone into hot water, a velvety matcha latte is pure happiness—and the inspiration behind this chia pudding🍵.
As a Registered Nutritionist, I love to meal prep it as a nutrient-dense breakfast, paired with Greek yogurt and fresh fruit for a balanced meal. Otherwise, it’s great as a standalone snack (much like these handy grab-and-go vanilla matcha energy balls!).
New to the wonderful world of chia pudding? Chia pudding is made by soaking chia seeds in a liquid, such as oat, nut, dairy or coconut milk, or even water. These nutrient-dense seeds are rich in a type of fiber that absorbs liquid, causing them to swell up 10-12x their weight—and voilà, you have a pudding of sorts! Full disclaimer: chia pudding has a unique texture (slightly gelatinous or tapioca-like) that can be an acquired taste. Personally, I love it!
Ingredients You’ll Need
- Matcha powder. Matcha comes in different grades and qualities, each with distinct flavour profiles ranging from sweet and smooth to earthy and slightly bitter. For this recipe, I like using ceremonial or premium grade matcha. These types are vibrant in colour and naturally sweeter—ideal when you really want the flavour of matcha to shine. On the other hand, culinary grade matcha is typically more bitter and better suited for cooking or baking, where its stronger flavour can be balanced out. However, know that you can technically use any kind, you may need to play around with how much matcha and sweetener you add to get the right flavour balance.
- A duo of milks. For a rich and creamy pudding, I love a blend of oat milk and coconut milk (from a can). The high fat content of coconut milk adds richness and a luxuriously creamy mouthfeel, while oat milk’s mild and naturally sweet flavour perfectly complements matcha.
- Chia seeds. You can use white or black chia seeds (or even a mix of both!).
You’ll also need the basics: maple syrup to sweeten the deal, vanilla extract for gorgeous flavour, and a pinch of salt to oomph it all.
Step-by-Step: Matcha Chia Pudding
Kitchen Tips
Keen to give this matcha pudding recipe a go? Here are my tried-and-tested tips:
- Whisk frequently in the first 10 minutes. This helps break up clumps of chia seeds, helping the pudding set evenly. Otherwise, the chia seeds might clump together at the bottom, leaving a layer of liquid on top.
- Tweak the flavours to suit your tastebuds. Aside from grades, matcha can taste a little different depending on the brand you buy. While I’ve given recommendations for the amount of matcha powder and maple syrup to add, you might prefer more or less based on what matcha you use. Don’t be afraid to play round!
- The longer it stands, the more liquid it’ll absorb (up to a point). After a few hours, the chia pudding will be thick and creamy but still easy to run a spoon through. If you leave it overnight, it’ll be much stiffer. You can enjoy it either way, some like it looser, some prefer it firmer—experiment and find out which way you like best!
Chia pudding offers a lot of leeway around consistency. If it gets too thick for your liking, simply add a splash of milk to loosen. If it gets too thin, mix in a sprinkle more chia seeds to thicken. You do you.
Nutrition disclaimer: As a type of green tea, matcha naturally contains caffeine, and so this chia pudding does too!🍵 Each serving contains ½ teaspoon of matcha powder, which provides a comparable amount of caffeine to a weaker cup of black tea. So, while it’d be delicious enough for dessert, be mindful about enjoying it before bed🙏.
Serving & Storage
Enjoy your matcha pudding as it, or have fun jazzing it up with fresh fruit (strawberries and matcha are a dream together), a dollop or more of Greek yoghurt, and a good sprinkle of chopped nuts or seeds.
Store in the fridge in an airtight container for 3-4 days. If it becomes too thick, stir thorough a splash of oat milk before serving.
Thanks for reading! Looking for more recipes with chia seeds? Try my quick and healthy chia jam.
Creamy Coconut Matcha Chia Pudding (Vegan)
Rating:
Ingredients:
- 1 tsp matcha powder, or more to taste
- 1 Tbsp warm water
- ¾ cup oat milk
- ⅓ cup full-fat coconut milk
- 1 Tbsp maple syrup, or more to taste
- ½ tsp vanilla extract
- A pinch of salt
- ¼ cup white chia seeds
Method:
- Add matcha and 1 Tbsp warm water to a medium mixing bowl. Whisk together until smooth.
- Add oat milk, cocout milk, maple syrup, vanilla and salt. Whisk together well.
- Leave to stand for 10 minutes, regularly whisking to break up any clumps.
- Cover and place in the fridge to thicken. It will be thick and creamy in a few hours, becoming thicker the longer your leave it (overnight).
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If you enjoyed this dish, please consider giving it a star rating when you post a comment. Star ratings help others discover my recipes online (and your reviews make my day! 🙂 ). Happy cooking and baking. Danijela x
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