Coconut Matcha Chia Pudding
We are absolutely frothing over this recipe for Coconut Matcha Chia Pudding that we found on Pastry Affair. We tried this at home, and not only is it delicious, it is so simple! Ingredients and directions below. Happy mixing! Yewww!
Ingredients
(Yields four ½-cup servings)
14.5 ounces (1 can or 428 mL) canned coconut milk
1 ½ teaspoons matcha powder
1 teaspoon vanilla extract
1-2 tablespoons maple syrup (to taste)
¼ cup (50 grams) chia seeds
1 recipe Coconut Whipped Cream
1/3 cup (30 grams) shredded coconut
Directions
In a food processor or blender, blend together the canned coconut milk, matcha powder, vanilla, and maple syrup. Transfer to a medium bowl and whisk in chia seeds. Cover and refrigerate for one hour. Then whisk the pudding once and return it to the refrigerator to set overnight.
Before serving, stir shredded coconut into coconut whipped cream. Set aside.
Divide pudding evenly between serving containers. Top with a generous amount of whipped cream and serve.
Too easy!
