Coconut Matcha Chia Pudding

This overnight Coconut Matcha Chia Pudding recipe is an incredible combination of earthy matcha and creamy rich coconut milk. Beyond the beautiful vibrant green hue, this pudding is a powerhouse of textures. The chia seeds swell overnight into a thick, satisfying consistency that won’t weigh you down. It’s the perfect make ahead breakfast recipe for those busy mornings when you want something satisfying on the go.

Speaking of meal prep breakfast recipes, there’s almost no limit of flavours and possibilities. Make a batch of Mexican Breakfast Burritos, wrap them in foil and freeze for a hearty breakfast on the go. Or, skip the coffee drive thru and start your day with these tasty Sous Vide Egg Bites.

Coconut Matcha Chia Pudding

Matcha isn’t just for sipping anymore… you’ll find it in baked goods and desserts. Its unique fresh flavour is refreshing, uplifting, and packs a delicious punch. If you’ve been looking for a breakfast that feels like a spa day but requires the effort of a nap, this is it. It’s creamy, slightly earthy, and has just enough of that caffeine kick to tell your brain, “Wake up, let’s get going,” without the coffee jitters.

The best part? You make this gluten free, dairy free matcha chia seed pudding night before. Simply toss a few ingredients into a jar, give it a shake, and let the fridge do the heavy lifting while you get your beauty sleep. It’s thick, satisfying, and looks so vibrantly green that you’ll feel like a health guru just by holding the spoon.

Whether you’re a long-time matcha lover or trying to find a way to make chia seeds taste like something other than “textured water,” this recipe is the one. Let’s get into how to prep your new favourite morning ritual.

What is Matcha?

Matcha is a vibrant green tea powder made from specially grown and processed green tea leaves (Camellia sinensis). While it shares the same plant origin as standard green tea, the cultivation and preparation methods create a very different flavour profile and nutritional density.

Matcha is known for its’ complex “umami” profile, which is a balance of earthy, grassy sweetness with a hint of bitterness. It is rich and frothy with a full-bodied mouthfeel. While it has a higher caffeine content than regular green tea, it contains amino acids (L-theanine) which slows the release of caffeine, helping to prevent the jittery “crash” often associated with coffee.

Ingredients for Coconut Matcha Chia Pudding

To make this chia pudding recipe, you will need measuring cups and spoons, a chasen (Bamboo matcha whisk), mixing bowls, a hand or stand mixer, spatula, whisk, and 8 oz storage jars with lids. You’ll also need the following ingredients:

• Matcha Powder
• Warm water
• Honey
• Vanilla Extract
• Chia Seeds
• Soy Milk
• Coconut Cream
• Various Toppings

I used ceremonial-grade matcha to get that vibrant green colour, but any type of matcha will work. Use warm (not boiling!) water around 165°F. Traditional matcha has a beautiful, grassy flavour and a high-caffeine content. If this is something you don’t enjoy, you can opt for more commercial, sweeter variants.

For a completely vegan version, replace the honey with maple syrup. Note that maple syrup is a touch runnier than honey and you might end up with slightly thinner pudding if you don’t wait the full 4 hours for it to set properly. Use the standard vanilla extract you use for baking for this recipe.

For a traditional chia pudding texture, use whole chia seeds. If you prefer a smoother feel, blend the chia seeds prior to using them. This will help avoid that mini egg-like texture.

Use sugar-free soy milk to keep the matcha chia pudding healthy. If you want the recipe to feel more like a treat, feel free to use soy milk with sugar. This won’t impact the texture. Alternatively, you can use whole milk instead of soy milk. Not into soy or dairy milk? You can use almond milk, though it has less protein and a slightly thinner consistency. Alternatively, cashew milk is thicker so you’ll need more. Both alternatives will require some testing.

Coconut cream: It’s very important to use refrigerated coconut cream or full-fat coconut milk for this recipe. It won’t be possible to properly whip coconut milk or cream that has any liquid coconut water in it.
Toppings: strawberries or your favourite fruit, Greek yogurt or more whipped coconut cream, and coconut flakes.

How to Make Coconut Matcha Chia Pudding

Start by whisking the matcha powder and warm water (165°F) with a bamboo whisk, or chasen. Use a ‘W’ motion until the mixture looks frothy. Whisk until no matcha powder clumps remain. Next, add the honey (or maple syrup) and vanilla extract to the matcha mix. Whisk to combine.

Once you have a homogeneous liquid base, add the chia seeds and soy milk. Mix well then allow the mixture sit for 10 minutes. While you are waiting, whip ¼ cup of coconut cream with a hand mixer or stand mixer for about 2 minutes, or until soft peaks form.

When the 10 minutes is up, stir the matcha mixture to break any clumps that have formed then gently whipped coconut cream into the matcha pudding base. Transfer the pudding to an air-tight container and let it rest in the fridge overnight or for a minimum of 4 hours.

Remove from the fridge 5-10 minutes before serving, shake well, and top with diced strawberries or other fruit, a dollop of Greek yogurt, and a sprinkle of coconut flakes.

Frequently Asked Questions

Can I skip the 10-minute wait before adding the coconut cream?
The 10-minute wait time allows the chia seeds to start the setting process and form the first large clumps. If you don’t break them up before folding in the coconut cream, the pudding will be clumpy. However, if you’re really in a rush, you can skip this step and just shake your pudding very well before serving it.

My coconut cream isn’t whipping. How do I fix this?
This is usually due to two reasons: you’re using the wrong type of coconut cream, or the cream isn’t cold enough. Make sure to only use pure coconut cream or full-fat coconut milk with zero additives. The cream/milk should chill at least overnight. Lastly, if you’re using full-fat coconut milk, do not use any liquid coconut water. Scoop out only the thick, white part and set the water aside for a smoothie.

What’s the caffeine content of a portion?
Using 1 teaspoon of matcha will give you about 70-80mg of caffeine, depending on the powder you use. This is a bit less than a standard 8-oz cup of coffee. However, unlike a traditional cup of coffee, matcha will give much more sustained energy.

How can I make this sweeter?
You can add another teaspoon of vanilla extract, 1-2 teaspoons of coconut sugar, or even swap out the toppings for something more gourmet, like chocolate chips. Keep in mind that adding more ingredients may require some adjustments to the liquid ratio of the recipe.

Can I add protein powder to the recipe?
Yes, you can, but this will impact how much liquid you need to add to the recipe. If you add protein powder, both the chia seeds and the protein powder will absorb liquids. Mix ½ a scoop of vanilla protein powder into ½ cup of soy milk (this would replace the ⅓ cup of milk currently in the recipe), then add that into the matcha base with the chia seeds and adjust for consistency the following morning, if needed.
 

Recipe Tips and Tricks

• For a very thick mousse-like texture, replace all liquids with the whipped coconut cream.
• If you don’t have coconut cream, you can also use a can of full-fat coconut milk (using only the white, dense cream part). Refrigerate it overnight and then whip it as you would the coconut cream.
• Whipping the coconut cream incorporates more air into the pudding and improves the texture.
• Soy milk is the best non dairy, high protein option but whole milk will also work in this recipe.
• If you like your chia pudding more on the runny side, consider adding 1 – 1 ½ teaspoons of milk after the overnight rest. This will give you less of a creamy, whipped consistency and more of a thin pudding texture.
• For an airy, almost mousse-like texture that feels like a whipped cloud, do not shake the pudding before serving.
• To make it easier to serve, store puddings in individual 8-oz jars in the fridge. This makes it easy to shake them before serving.
• Do not use boiling water to mix your matcha. Matcha is green tea powder, and boiling water will make it taste too bitter. Water around 165°F will be perfect.

Make Ahead and Storage Instructions

Coconut Chia Match Pudding is the perfect breakfast to meal prep for the week because it lasts in the fridge for up to 5 days. Note: the colour will change slightly as the matcha oxidizes and darkens over time.

Prepare the pudding ahead of time and store it in the fridge, leaving the toppings separate. Since the acidity of both the yogurt and strawberries seeps into the pudding, add them right before serving for best flavour.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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