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Matcha Chia Pudding layered in a glass jar with coconut cream and topped with crushed nuts and matcha powder.
Layla

Matcha Chia Pudding

Creamy, earthy, and just sweet enough - this make-ahead breakfast feels like a treat but fuels your morning with clean energy.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American, Japanese-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 2 cups unsweetened coconut milk full-fat for creamiest texture
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup adjust to taste
  • 1.5 tsp matcha powder culinary grade, sifted
  • 0.5 tsp vanilla extract pure, not imitation
  • 0.125 tsp fine sea salt pinch
For Serving
  • 1 cup fresh raspberries or sliced kiwi
  • 2 tbsp toasted coconut flakes unsweetened

Equipment

  • Medium mixing bowl
  • Whisk
  • Four 8-oz jars or containers with lids

Method
 

Make the Pudding
  1. In your mixing bowl, add 2 tablespoons of the coconut milk and the matcha powder. Whisk vigorously until completely smooth with no lumps - this prevents clumps in the finished pudding. The matcha should look like a thin, vibrant green paste.
  2. Add the remaining coconut milk, maple syrup, vanilla, and salt to the bowl. Whisk until the matcha is fully incorporated and the mixture is uniform in color - a pale, milky green.
  3. Pour in the chia seeds and whisk continuously for about 30 seconds to prevent clumping. Let the mixture sit for 5 minutes, then whisk once more to break up any seeds that have settled or started to clump together.
  4. Divide the mixture evenly among four jars or containers, about 3/4 cup each. Cover and refrigerate for at least 4 hours, ideally overnight. The pudding is ready when it is thick and spoonable, with the chia seeds fully gelled.
Serve
  1. Before serving, give each pudding a quick stir to loosen the texture. Top with fresh raspberries and a sprinkle of toasted coconut flakes. The pudding keeps refrigerated for up to 5 days.

Notes

Sift your matcha before measuring - it clumps easily and this step ensures a silky texture without green streaks. For a smoother, less seedy pudding, blend the mixture for 10 seconds after adding chia seeds; the texture becomes more like traditional tapioca. Swap coconut milk for oat milk if you prefer a milder flavor, though the pudding will be slightly less rich.