Matcha Chia Seed Pudding

by Kristin Prough blissmakes.com

Matcha Chia Seed Pudding  

I'm very excited to share this matcha chia seed pudding recipe with you all! Its ’s packed full of healthy ingredients that will put a pep in your step. I’m a big fan of matcha green tea, I drink it most afternoons for an extra boost of energy. One day while sipping on a matcha latte, I got the idea for this recipe. I thought it would be a fun twist to make a matcha chia pudding and top it off with some coconut whipped cream resembling a latte.

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I’m happy to say that the experiment turned out pretty delicious. This green tea pudding is perfect for breakfast or dessert! It comes together in less than 10 minutes and takes 30 minutes to set in the fridge.

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Now let’s talk about the coconut whipped cream, seriously yummy. I have tossed regular whipped cream out the window for this new found treat. Truth be told though, my first attempt at making it was a bit of a disaster. I bought a can a full-fat coconut milk and without researching any techniques, I poured the milk into my kitchen-aid turned it on, and well… let’s just say I was cleaning for a while and didn’t end up with any whipped cream that day.

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I later found a great technique on the minimalist baker’s page. See, the trick is to let the can of milk sit in the fridge for 8 hours so the fat separates from the liquid. You only mix the solid part, add some pure maple syrup, and the rest is whipped cream history.

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Happy Making!
Kristin Blissmakes.com

ServingsPrep Time

2 10 minutes

Passive Time

30 minutes

Ingredients

Matcha chia seed pudding

  • 2 Cups Almond milk
  • 6 Tablespoons Chia seeds
  • 1 Tablespoon Matcha green tea powder
  • 2 Teaspoons Pure maple syrup
  • 1 Teaspoon Vanilla extract
  • 1 Pinch Cinnamon

Coconut whipped cream

  • 1 Can Full fat coconut milk
  • 2 Teaspoons Pure maple syrup

 

 

Instructions

 

  1. Place a can of coconut milk in the fridge to chill for at least 8 hours.

     

  2. Add all the pudding ingredients to a bowl and whisk together until combined. Cover and set in the fridge for 20- 30 minutes until the pudding is set.

     

  3. Place a mixing bowl into the freezer for 30 minutes before using for coconut whipped cream.

     

  4. Open can of coconut milk and scoop out the solids that have risen to the top with a spoon, leaving the liquid in the can. Add the solids to the chilled mixing bowl.

     

  5. Add maple syrup to the coconut solids.

     

  6. Mix ingredients with an electric mixer until the cream forms soft peaks.

     

  7. Scoop matcha pudding into a mug and top with whipped cream, enjoy!