Easy High Fiber Coconut Matcha Latte Chia Pudding
This Coconut Matcha latte Chia Pudding is my new breakfast meal prep go-to. This high-protein pudding is super easy, but requires no effort at all prepped in advance. Made with coconut milk, coconut cream, chia seeds, and matcha powder, this yummy superfood keeps your gut healthy and full first thing in the morning. It is creamy, bouncy, and pairs perfectly with fresh fruit, granola, and yogurt.
Homemade Coconut Matcha Latte Chia Pudding
This Homemade Coconut Matcha Latte Chia Pudding is one of my favorite things to prep on my weekly Fridge Clean-out Day. In fact, I made two batches this week: one plain coconut, and one matcha. It saves me so much time in the morning! It’s made with pantry staples like coconut and chia, and adding high quality matcha gives it that earthy, latte flavor. This chia puddings is an easy grab-and-go breakfast for the rest of the week. It’s simple, filling, and honestly one of the things I look forward to eating every morning.
Besides yogurt bowls, it also makes a great addition to smoothies and overnight oats, adding a boost of texture and nutrition.
Coconut Matcha Chia Pudding Ingredients
- 1/2 cup chia seeds
- 1 1/2 cups coconut milk full-fat
- 4 tbsp coconut cream
- 2 tsp Matcha Powder culinary or ceremonial grade
- 2-4 tbsp maple syrup or agave adjust to taste
- 1 tsp vanilla extract
Matcha
Matcha is one of my favorite flavors to add into chia pudding. If you know me, you already know how much I love my daily Matcha Latte routine. Naturally I had to make a Matcha Latte flavored chia pudding!
Matcha powder gives chia pudding an earthy, slightly sweet flavor with a touch of umami that blends so well with coconut milk. The matcha flavor is bold enough to stand out, but still balances so nicely with honey, maple syrup, or fresh fruit. When you use a good ceremonial grade matcha, like my favorite Ippodo Tea, the color stays super vibrant and the taste is smooth, not grassy at all
Coconut milk and cream
Coconut milk is my favorite bases for soaking chia seeds because its natural fats give the pudding a smooth, creamy texture and help the seeds plump up evenly. For a richer flavor, I’m also adding a splash of coconut cream to make it extra decadent. For added flavor, you can mix in flavorings such as vanilla extract, cinnamon, honey or maple syrup while soaking the chia seeds. Of course, you can still swap in almond, oat, or soy milk if that’s what you have on hand.
Chia seeds
Chia seeds are honestly one of my favorite little healthy add-ins for drinks and desserts. They’re packed with fiber, protein, and omega-3s, so they’re super good for your digestion and help you feel full longer. They also contain extra minerals like calcium and magnesium. It’s such an easy way to add a little extra nutrition every day.
When you soak them, they turn into these cute little jelly bubbles that make any drink or smoothie way more fun. You can actually keep soaked chia in the fridge for up to five days, so it’s perfect for meal prep.
How To Make Matcha Chia Pudding
- In a small bowl, whisk matcha powder with a tiny splash of warm coconut milk to make a smooth paste.
- Add the remaining coconut milk, coconut cream, maple syrup, and vanilla extract, whisking until well combined.
- Stir in the chia seeds evenly.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Serve chilled, optionally dusted with matcha or sprinkled with coconut flakes.
Enjoy This Matcha Chia Pudding with Homemade Toppings!
Coconut Matcha Latte Chia Pudding
By Tiffy Cooks
Ingredients
- 1/2 cup chia seeds
- 1 1/2 cups coconut milk full-fat
- 4 tbsp coconut cream
- 2 tsp Matcha Powder culinary or ceremonial grade
- 2-4 tbsp maple syrup or agave adjust to taste
- 1 tsp vanilla extract
Instructions
- In a small bowl, whisk matcha powder with a tiny splash of warm coconut milk to make a smooth paste.
- Add the remaining coconut milk, coconut cream, maple syrup, and vanilla extract, whisking until well combined.
- Stir in the chia seeds evenly.
- Let sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 2 hours or overnight until thickened.
- Serve chilled, optionally dusted with matcha or sprinkled with coconut flakes.
