Chia Pudding with Matcha
I love how chia pudding is so easy to make. This recipe makes a thicker chia pudding, the addition of matcha adds a slight bitterness that pairs beautifully with the creamy coconut flavours. It’s totally optional to add the matcha though, if you don’t have this on hand it will work out just fine. I recommend using coconut milk from the tin rather than the carton as it’s a lot creamier.
Serves 2
Ingredients
3 tbs chia seeds
2/3 cups tinned coconut milk (I used Ayam )
2/3 cup filtered water
½ tbs pure maple syrup or raw honey, add more if you like it sweeter
1 tbs collagen, optional (I used Nutra Organics Collagen - unflavoured)
½ tsp matcha powder, optional (I used Matcha Maiden)
½ tsp vanilla powder
Chopped fruit for serving
Method
Whisk together all ingredients except fruit in a bowl.
Let the pudding sit for 5-10 minutes and then whisk again to make sure everything is mixed together well. Then cover and pop into the fridge for three hours or overnight.
Serving suggestions: You can give the pudding another stir if desired before serving. Serve with your choice of chopped fruit. Some other toppings ideas that would also pair well include granola, toasted coconut, nuts, seeds and a drizzle of your choice of sweetener.