Matcha Chia Coconut Pudding
Try Max Huang’s favourite satisfying and superfood packed chia pudding that is decadent enough for dessert, but easy enough for a snack! Easy to make, stores well in the fridge and is perfect for an in-between class pick-me-up. Top with toasted coconut, walnuts and granola for extra crunch.
Brain Food: Matcha Coconut Chia Pudding
Prep Time: 10 minutes
Total Time: 2 hours
- 1 cup black chia seeds (separated in 2)
- 4 cups full-fat coconut milk
- 1/2 cup maple syrup
- 2 tbsp. matcha green tea powder
- Mangoes – chopped, for topping
- Blueberries, for topping
- Toasted coconut flakes, for topping
- Roasted salted walnuts, for topping
- Your favorite granola, for topping
In a saucepan, heat up 4 tbsps of water until warm. Whisk in the matcha powder until no lumps remain.
In a medium sized bowl, combine coconut milk with the maple syrup and whisk until incorporated. Separate the coconut mixture into two medium sized bowls and whisk the matcha mixture into one of the mixtures.
Add half the chia seeds into one bowl and the other half into the other bowl. Whisk both mixtures until semi-set, making sure there are no lumps. Cover with plastic wrap and press directly onto the mixture. Set in the refrigerator overnight, or at minimum 2 hours.
After the pudding is set, whisk each of the mixtures one more time to break apart any clumps.
Portion the pudding into mason jars, and layer each flavour on top of each other. Top with your favourite fruits, nuts and seeds. I recommend mangoes, coconut flakes, blueberries and roasted walnuts.
If desired, drizzle on maple syrup to taste.
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Photo above: Right, Lara Fuzetti. Left, Max Huang