This creamy, vibrant green matcha chia pudding transforms simple ingredients into an elegant and nutritious treat that’s as beautiful as it is delicious. The earthy, slightly sweet flavor of premium matcha powder pairs perfectly with the natural nuttiness of chia seeds, creating a pudding that’s both indulgent and wholesome. When mixed with coconut milk and a touch of sweetener, chia seeds work their magic overnight, swelling and softening to create a thick, tapioca-like texture that’s incredibly satisfying. This make-ahead dessert or breakfast option delivers a gentle caffeine boost from the matcha while providing protein, fiber, and healthy fats from the chia seeds. The gorgeous jade color makes it perfect for special occasions, but it’s simple enough to enjoy as your regular morning routine.
Serves: 4 people
Ingredients You’ll Need
- 1/2 cup chia seeds
- 2 cups full-fat canned coconut milk
- 2 tablespoons high-quality matcha powder
- 3 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons warm water
For serving (optional):
- Fresh berries like strawberries or blueberries
- Sliced almonds or chopped pistachios
- Coconut flakes
- Extra drizzle of maple syrup
Getting Everything Ready
Choose four serving glasses, mason jars, or small bowls for your pudding. Having individual portions makes this treat feel extra special and makes it easy to grab from the refrigerator. Make sure your matcha powder is fresh and vibrant green – older matcha can taste bitter and dull. Room temperature coconut milk works best for smooth mixing, so take your can out of the refrigerator about 30 minutes before starting.
Creating the Perfect Matcha Base
In a small bowl, whisk the matcha powder with the warm water until it forms a smooth paste without any lumps. This step is crucial because matcha can be stubborn about dissolving evenly. Keep whisking until the mixture is completely smooth and bright green. If you see any clumps, press them against the side of the bowl with your whisk until they disappear. This concentrated matcha paste will distribute much more evenly throughout your pudding than dry powder would.
Mixing Your Pudding Base
In a medium mixing bowl, combine the coconut milk, maple syrup, vanilla extract, and salt. Whisk these ingredients together until well blended. Add your smooth matcha paste to this mixture and whisk vigorously until everything is completely combined and the color is uniform throughout. The mixture should be a beautiful, even green color with no streaks or spots of darker matcha.
Adding the Chia Seeds
Pour the chia seeds into your matcha mixture and immediately begin whisking. Stir continuously for about 2 minutes to prevent the seeds from clumping together. The seeds will start to absorb the liquid right away, so this initial mixing is important for an even texture. After your initial mixing, let the mixture sit for 5 minutes, then whisk again thoroughly. This double-whisking technique ensures your finished pudding will be smooth and creamy rather than lumpy.
The Overnight Magic
Divide the mixture evenly among your four serving containers. Cover each container with plastic wrap or a lid and refrigerate for at least 4 hours, but overnight is even better. During this time, the chia seeds will absorb the liquid and swell up, transforming your thin mixture into a thick, creamy pudding. The texture will be similar to tapioca pudding, with tiny seeds that pop gently when you bite them.
Checking and Adjusting
After the chilling time, give your pudding a gentle stir. If it seems too thick, whisk in a little more coconut milk, one tablespoon at a time, until you reach your preferred consistency. If it’s too thin, let it chill for another hour or two. The pudding should hold its shape when spooned but still be creamy and smooth.
Serving Your Beautiful Creation
Just before serving, give each pudding a gentle stir to ensure the texture is even throughout. Top with your choice of fresh berries for a pop of color and sweetness, or sprinkle with sliced almonds or chopped pistachios for extra crunch. Coconut flakes add a tropical touch that complements the coconut milk base perfectly. A light drizzle of extra maple syrup can enhance the sweetness if desired.
Storage and Make-Ahead Tips
This pudding actually gets better after sitting overnight, making it perfect for meal prep. Store covered puddings in the refrigerator for up to 5 days. The texture may thicken over time, so feel free to stir in a splash of coconut milk before serving if needed. You can prepare a big batch on Sunday and have healthy breakfasts or snacks ready for the entire week. The pudding travels well too, making it excellent for packed lunches or picnics.
