Matcha Coconut Chia Pudding with Pistachios
Creamy coconut chia pudding infused with earthy matcha, set overnight and topped with crushed pistachios and fresh mint. No-cook, meal-prep friendly, ready in 5 minutes of assembly.
- Total time
- 5 min
- Servings
- 2
- Calories
- 320
- Protein
- 7g
freshwholesomesimplejapanesevegetarianvegangluten-freecreamy
Ingredients
- 1 can (13.5 oz) unsweetened coconut milk
- 6 tbsp chia seeds
- 1 tbsp matcha powder
- 2 tbsp maple syrup
- ¼ cup pistachios, roughly chopped
- 8 leaves fresh mint leaves
Instructions
- 1
Whisk matcha powder with 2 tbsp warm water until completely smooth and no lumps remain.
- 2
Pour coconut milk into a bowl, add whisked matcha, chia seeds, and maple syrup.
- 3
Stir vigorously for 1 minute until chia seeds are evenly distributed and no clumps form.
- 4
Divide between two bowls or mason jars. Cover and refrigerate at least 2 hours (or overnight).
- 5
Top each pudding with pistachios and 4 fresh mint leaves just before serving.
Tools you’ll need
- small bowl or cup
- whisk or fork
- large mixing bowl
- spoon
- two serving bowls or mason jars
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