Matcha Coconut Chia Pudding
From chef Melissa King [1]
Notes
Coconut oil is an optional ingredient, and you can choose the sweetener of your choice — agave was suggested to keep it vegan, raw honey for Paleo, condensed milk if there are no dietary restrictions. Raw, natural maple syrup is both vegan and Paleo.
Ingredients
- 2 cups unsweetened almond milk
1 cup coconut milk
1 tablespoon quality matcha powder
3 tablespoons sweetener (agave or honey suggested)
1/2 teaspoon vanilla bean extract
1 teaspoon almond extract
1 tablespoon coconut oil (optional)
3/4 to 1 cup chia seeds, depending on preference for thickness
Directions
- In a blender, blend almond milk, coconut milk, matcha powder, sweetener of choice, vanilla extract, almond extract, and coconut oil until very smooth. Pour mixture into a bowl.
- Whisk in the chia seeds and chill the pudding in the refrigerator for at least 2 hours. Stir the pudding, and continue to chill for an additional 4 hours or overnight to let the chia seeds expand.
- Layer with your favorite fruits or toasted nuts, or enjoy just by itself.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- 4-6 portions
- Total Time
- 5 hours, 59 minutes, 59 seconds