This Matcha chia pudding with shredded coconut makes a wonderful breakfast or snack. Just dump the ingredients into a container and put the container in your refrigerator overnight. Wake up to a creamy matcha chia pudding breakfast!
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Have you tried chia pudding yet? Chia pudding is a newer concept, but it has been rising in popularity for the past couple of years! It makes an incredible breakfast or snack!
Breakfast doesn’t get any easier than this because it literally makes itself in the refrigerator while you sleep! If you are looking for more inspiration for breakfast, check out all of my gluten-free breakfast recipes!
Chia seeds make a delicious, healthy breakfast or a protein-packed snack! You may also love my vanilla Chia Pudding recipe.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chia Seeds – Chia seeds come in black and white. Either will work fine in this recipe. Do not use ground chia seeds.
- Matcha Green Tea Powder – I recommend culinary blend over ceremonial because there is no need to spend a lot of money on your matcha powder if you are using it in a recipe.
- Non-Dairy Milk – Use any type you enjoy. You can also use regular milk if you are not dairy-free.
- Honey – This is a great natural sweetener to use in this recipe. Matcha is earthy and slightly bitter in flavor, so the honey balances this out.
- Shredded Coconut – I garnish my chia pudding with unsweetened shredded coconut. This is optional.
I have been experimenting increasingly with matcha green tea powder in my cooking and baking recipes. Green tea contains antioxidants and even has a small caffeine boost.
How To Sweeten Matcha:
As I mentioned above, matcha can have an earthy flavor. Some matcha powder brands are sweetened, like the Tazo brand I tested in this recipe, and others are not sweetened.
- Add unsweetened matcha powder and an extra teaspoon of sugar. My favorite ratio is 3 teaspoons matcha to 1 teaspoon sugar. You can mix up a bigger batch and seal it in a container to use as needed.
- You can also use coconut sugar or honey to sweeten your matcha, but these both will change the vibrant green coloring.
How to Make Matcha Green Tea Pudding (Step-By-Step)
Step 1: Add the chia seeds to a sealable container.
Step 2: Pour in your non-dairy milk. Mix it all up. (You can also use regular milk if you are not dairy-free.)
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Step 3: Add the matcha green tea powder and any sweetener if yours isn’t sweet. Whisk to blend the matcha and chia seed mixture.
Step 4: Cover the container with an airtight lid and put it in the refrigerator. Stir it after 2 hours and put it back in the refrigerator.
Step 5: Remove it the next morning or 2 hours later, and enjoy!
Tips For Success
1. When you add the milk to the chia seeds, stir the mixture. This will reduce clumping. You will need to give it a good stir in the morning too.
2. Be sure to cover the chia pudding before putting it into the refrigerator. This will prevent the mixture from drying out.
3. Top it with fresh fruit like blueberries, raspberries, or diced pineapple.
Try these tasty chia pudding toppings:
Matcha pudding is fun because you can vary the flavors so much. I top my chia pudding with all sorts of fun toppings.
- Fresh berries or fruit
- Granola or nuts
- Shredded coconut
- Dried Fruit
How to store chia pudding:
- Store the matcha chia seed pudding in an airtight container in the refrigerator. This chia pudding will keep fresh for up to 4 days.
- I do not recommend freezing chia pudding.
Frequently Asked Questions:
Matcha pudding tastes like a cold, thick, creamier version of a matcha latte. You control the sweetness in this recipe, so you can even make this matcha pudding more dessert-like!
I was a little scared of chia pudding at first. It was almost comical…I am sure you can imagine my original thoughts like eeewww and slimy. This chia pudding recipe will change your mind about those tiny chia seeds.
Many matcha blends are not gluten free. When buying matcha green tea powder, it is important to read the ingredients carefully.
Here is a fun recipe for Matcha Green Tea Coconut Cookie Bars. Click here to see all the pudding recipes on the Fearless Dining blog.
What else can I do with chia seeds?
If you haven’t tried chia seeds, I hope you give them a chance.
- Chia makes an excellent egg replacement in recipes. Just mix one tablespoon of chia seeds with 3 tablespoons of water. Let it sit for 10 minutes, and have a delicious chia egg!
- I love to add chia seeds to my baking. This delicious Gluten Free Oatmeal Bars recipe is a great way to introduce chia seeds to your diet.
- Add chia seeds to overnight oats for a bigger protein punch! This apple crisp overnight oats recipe is delicious with chia seeds!
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Matcha Green Tea Chia Pudding
Ingredients
- 3 tablespoons chia seeds * see note
- 1 tablespoon matcha green tea powder
- 1 ⅓ cups coconut milk * see note
- ½ cup unsweetened coconut
- 1 tablespoon cane sugar or less if you don’t like it sweet!
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Instructions
- In a large glass container, add 3 tablespoons chia seeds, 1 tablespoon matcha green tea powder, 1 1/3 cups coconut milk, 1/2 cup unsweetened coconut, and 1 tablespoon cane sugar.
- Put on lid, shake well, and store in refrigerator overnight.
- Stir after the first hour, or before you go to bed.
- Stir again before serving.
- This recipe is also delicious when you garnish it with sliced almonds and more coconut.
Video
Notes
- The best way to make this chia pudding is right before you go to bed. This way it is ready first thing in the morning.
- You can use either black or white chia seeds, but do not use ground chia seeds.
- You can use any non-dairy milk in this recipe. You can also use regular milk if you are not dairy-free or vegan.
- Store in an airtight container in the refrigerator. This matcha chia pudding will keep fresh for up to 4 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older August 2018 post with more recipe details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I see it says unsweetened coconut? Do you mean flakes?
Hi, yes you can use shredded coconut.