Description
Creamy matcha pistachio chia pudding made with coconut milk, maple syrup, and vanilla. Packed with fiber and flavor, this no-cook recipe is a perfect make-ahead breakfast or wholesome dessert.
Ingredients
Scale
- 1/4 cup chia seeds
- 1 cup full-fat coconut milk
- 1 teaspoon matcha powder
- 1 to 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons chopped shelled pistachios
Instructions
- In a mixing bowl, whisk together coconut milk, matcha powder, maple syrup, vanilla extract, and a pinch of salt until fully combined.
- Stir in the chia seeds and mix well.
- Let the mixture sit for 5 minutes, then stir again to break up any clumps.
- Transfer to jars or serving containers and cover.
- Refrigerate for at least 2 hours or overnight until thickened.
- Top with chopped pistachios before serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Sift matcha powder before mixing to avoid clumps.
- For added flavor, top with berries or shredded coconut.
Nutrition
- Serving Size: 1 jar
- Calories: 260
- Sugar: 7g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: matcha chia pudding, vegan breakfast, pistachio chia, coconut milk chia pudding, healthy make-ahead snack