MATCHA COCONUT CHIA PUDDING

Matcha Coconut Chia Pudding made with collagen and topped with banana, coconut chips, and a drizzle of maple syrup.

Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house.  It is nutritious, delicious, and versatile, and can literally be thrown together in minutes the night before.

This is one of our favourite combos. It is wonderfully creamy and satisfying, plus the nutrition and taste have been amped-up a couple notches thanks to the antioxidant-rich matcha.

Why Chia?

Chia seeds have a mild nutty taste and are extremely nutrient-dense.  They are rich in fibre, minerals, protein, antioxidants, and healthy fats.

In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein, 9 grams of fat, and 12 grams of carbohydrate, of which 11 grams are actually fibre!

In the Mood for Matcha

Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It is packed with anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.

Matcha Coconut Chia Pudding Recipe

Ingredients for 4 servings:

• 1 1/2 cups unsweetened cashew or nut-free milk

• 1 cup canned organic coconut milk (full-fat or light)

• 1/4 cup Nuzest Clean Lean Smooth Vanilla protein powder or Further Food Vanilla collagen (non-vegan) or 2 Tbsp of each (see note below*)

• 2 to 4 tsp high-grade matcha powder, adjusted to taste

• 1 tsp pure vanilla extract

• pinch of salt

• Lakanto sugar-free monk fruit sweetener, raw honey (non-vegan), pure maple syrup, or stevia, adjusted to taste (optional)

• 1/2 cup white chia seeds

• optional toppings: fruit, nuts, seeds, unsweetened toasted coconut, and/or a drizzle of maple syrup

*Note: I sometimes substitute Nuzest Clean Lean Vanilla Matcha protein here and reduce the additional matcha powder, adjusting to taste.

Matcha Coconut Chia Pudding topped with kiwi (omit for keto), keto grain-free granola, matcha-flavoured coconut chips, sugar-free chocolate, pistachios, and a light dusting of matcha powder.

Directions:

1. Put cashew milk, coconut milk, protein powder/collagen, matcha, vanilla, and salt into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.

2. Add chia seeds and whisk or pulse-blend until just combined.

3. Pour into a bowl or 4 single-serving mason jars. Let sit for 10 minutes, then whisk or cover and shake well and put in the fridge overnight.

4. In the morning, stir and add additional sweetener and/or milk for desired taste and consistency. Serve cold with your choice of toppings.

Matcha Coconut Chia Pudding can be stored in an airtight container in the fridge for 5 days.

Matcha Coconut Chia Pudding made with a combination of Nuzest protein and Further Food collagen and topped with raspberries, grain-free granola, Rawcology Matcha Latte coconut chips, roasted baru & pili nuts, sugar-free chocolate pieces, and melted coconut manna.

Matcha Coconut Chia Pudding made with Nuzest Clean Lean protein and topped with blueberries, golden berries, and macadamia nuts.

This recipe was first published on November 21, 2017. It was updated May 2019 and January 2020.