Matcha coconut chia pudding

Matcha chia pudding is where Japanese green tea meets the modern healthy breakfast: the chia swells into a gel in coconut milk, and the matcha gives a bitter, earthy green colour and flavour plus caffeine. No cooking, and can be made the evening before.

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Method

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1. Stir the matcha smooth in 2 tbsp warm coconut milk.
2. Add the rest of the coconut milk, the honey and the vanilla and mix well.
3. Add the chia seeds, leave for 10 minutes and stir again so it does not clump. ⏱ Timer: 10 min
4. Cover and chill for at least 3 hours (or overnight). ⏱ Timer: 3 h
5. Stir, and thin with a little coconut milk if too thick.
6. Divide among glasses and serve with fruit and coconut chips.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Mix the matcha smooth in a little liquid first.
• Stir the chia once in between so it does not clump.
• Do not use too much matcha; it can taste bitter.
• Keeps in the fridge for 3 days.

Frequently asked questions

How much caffeine does it have?

A teaspoon of matcha has about 30–40 mg of caffeine, less than a coffee.

Is it vegan?

Yes, with coconut milk and maple syrup.

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More japanese ideas

• Plum oat bars
• Baked apples with sweet miso
• Black sesame banana oat cookies
• Edamame cream cups (zunda cream)
• Date and tahini matcha balls
• Chestnut rice porridge with sesame (kuri kayu)
• Peach agar jelly with yogurt
• Yubeshi (Japanese walnut mochi confection)

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