Creamy Matcha Coconut Chia Pudding with Fresh Spring Berries
This vibrant green chia pudding combines the earthy notes of matcha with creamy coconut milk for a refreshing make-ahead breakfast. Topped with fresh seasonal berries and toasted coconut flakes, it's the perfect light and energising way to start your spring morning.
Ingredients
- 400ml full-fat coconut milk
- 200ml unsweetened almond milk
- 80g chia seeds
- 2 teaspoons culinary grade matcha powder
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of sea salt
- 150g fresh strawberries, sliced
- 100g fresh blueberries
- 3 tablespoons unsweetened coconut flakes, toasted
- 2 tablespoons honey or agave for drizzling (optional)
Instructions
In a large mixing bowl, whisk together the coconut milk and almond milk until well combined.
Sift the matcha powder into the milk mixture to prevent lumps, then whisk vigorously until the matcha is fully dissolved and the mixture is evenly green.
Add the maple syrup, vanilla extract, and sea salt, whisking to combine.
Add the chia seeds and whisk immediately for 2 minutes to prevent clumping, ensuring the seeds are evenly distributed throughout the liquid.
Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after the first 30 minutes to redistribute the chia seeds.
Toast the coconut flakes in a dry pan over medium heat for 2-3 minutes, stirring constantly until golden brown, then set aside to cool.
Once set, stir the pudding well and divide evenly among 4 serving glasses or jars.
Top each portion with fresh sliced strawberries and blueberries, sprinkle with toasted coconut flakes, and drizzle with honey or agave if desired.
Serve immediately or store covered in the refrigerator for up to 3 days.
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