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Matcha Coconut pudding

Matcha Coconut Pudding

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Ingredients Method Notes

Ingredients
  

  • 1 can full fat coconut milk (13.5 oz)
  • 1 1/2 Tbsp matcha powder (ceremonial or culinary grade)
  • 2-3 Tbsp pure maple syrup (to taste)
  • 1 1/2 Tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 pinch sea salt
Optional Toppings
  • Toasted coconut flakes
  • Fresh berries
  • A drizzle of coconut cream or honey

Method
 

  1. Whisk: In a small bowl, whisk matcha powder with 2 tablespoons of warm water until smooth.
  2. Combine: In a medium bowl or jar, whisk together coconut milk, maple syrup, vanilla, and sea salt. Stir in the dissolved matcha.
  3. Add chia seeds: Whisk thoroughly, then refrigerate for 10 minutes. Whisk again to prevent clumping.
  4. Set: Chill for at least 2 hours, or overnight, until thickened to pudding consistency.
  5. Serve: Spoon into bowls and top with coconut flakes or berries just before serving.

Notes

Optional Add-Ons

  • Stir in a scoop of collagen or plant-based protein for extra nourishment.
  • Add a few drops of rosewater for an aromatic, calming twist.
  • Sprinkle with hemp seeds for extra omega-3s.