Ingredients
¼ cup chia seeds
1 teaspoon matcha powder
1 teaspoon vanilla extract
¾ cup unsweetened almond milk (or any milk of choice)
½ cup full-fat coconut milk
2 tablespoons maple syrup or agave (honey can be used for non-vegan)
Instructions
- Combine the liquids: In a medium bowl, whisk together almond milk, coconut milk, sweetener, and vanilla extract until smooth.
- Add matcha: Sprinkle matcha powder over the milk mixture and whisk until fully combined with no lumps.
- Mix in chia seeds: Add chia seeds and stir thoroughly to prevent clumping.
- Rest: Let the mixture sit for 10 minutes to allow the chia seeds to start absorbing the liquid.
- Taste and adjust: Check sweetness and add more syrup if desired. Mix again and divide the pudding into 2 jars or containers with lids.
- Chill: Refrigerate for a few hours or overnight until fully set.
- Serve: Remove from fridge, stir, and top with fresh fruits, nuts, seeds, or coconut yogurt. Sprinkle extra matcha powder on top if desired.
Notes
- Adjust consistency: If the pudding is too thick after chilling, stir in a little more milk to reach your preferred texture.
- Mix well: Chia seeds can clump, so thorough mixing is important for a smooth pudding.
- Flavor variations: Add cocoa, cinnamon, or extra vanilla for different flavor profiles.
- Storage: Keep refrigerated up to 5 days in a sealed container.
- Prep Time: 5 min