Matcha Chia Pudding
Calling all matcha latte lovers! This matcha chia pudding is for you. I like to make a bigger batch like this, and then eat it over the span of a few of days, alternating for breakfast and a snack. I would make the whipped part fresh each time you enjoy it, so I’ve included the recipe for coconut cream whip per serving. Triple it if you want to make it for the whole batch! You can also make the matcha rose pudding with rose water for a Rose Matcha Pudding that I’ve made below!
Ingredients (serves 3-4)
Matcha Pudding
2/3 cups chia seeds
2 1/2 cups nondairy milk
1/2 cup coconut cream/coconut milk (can also omit and use more milk, but this adds some thickness/creaminess)
4 tablespoons maple syrup or ~20 drops liquid stevia
1 teaspoon vanilla
Coconut Whipped Cream Topping (per serving)
1/3 cup dairy-free heavy whipping cream (I used Silk) or coconut cream (if you don’t have coconut cream, use the top, thick part of canned coconut milk)
1/2 tsp maple syrup
Pinch of sea salt
1. Mix together pudding ingredients in a large bowl. Let sit for 30 min on the counter, and then mix again to make sure there aren’t any clumps. Refrigerate overnight or for at least 8 hours.
2. To make salted coconut cream, blend or whip cream with maple syrup and salt until it’s thick and fluffy, like whipped cream. Add chia pudding to a jar, and top with cream, along with your favorite toppings like berries, coconut, etc.
