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Gluten-free matcha chia pudding with kiwi and coconut
Gluten-free matcha chia pudding with kiwi and coconut: a creamy breakfast or dessert with coconut milk, chia seeds, matcha, kiwi and desiccated coconut.
Pour the coconut milk into a bowl and carefully whisk in the matcha powder with a small whisk until there are no lumps left.
Add the chia seeds and honey to the matcha coconut milk and stir thoroughly. Leave the mixture to stand briefly, then stir again so the chia seeds are evenly distributed.
Pour the mixture into glasses or bowls and leave to swell in the fridge until the pudding has visibly thickened.
Meanwhile, peel the kiwis and cut them into slices or small pieces. Wash the mint and pat it dry.
If the pudding is too firm after chilling, stir briefly and loosen it with a little coconut milk if needed.
To serve, garnish the matcha chia pudding with kiwi, desiccated coconut and fresh mint.
Good to know
When mornings call for something light, creamy and still special, this pudding is just right. It's easy to prepare ahead and tastes fresh, gentle and pleasantly green.
Swaps
Kiwi → berries (more fibre, often less sweet). Honey → date paste (also adds some potassium and fibre). Coconut milk → coconut-based natural yoghurt (creamier, usually a little less fat). Desiccated coconut → chopped almonds (more vitamin E and magnesium).
Allergens
The recipe is gluten-free and usually contains none of the main allergens, apart from possible traces depending on the product. Because they swell, chia seeds are only suitable for young children with caution, and during pregnancy matcha is best kept to moderate amounts because of its caffeine.
