
Matcha coconut chia pudding with raspberries: a creamy breakfast with coconut milk, chia seeds, matcha, fresh berries and a teaspoon of maple syrup – gently sweet and pleasantly satisfying.
You’ll need: grater
When you want something easy, creamy and a little special in the morning, this pudding is just right. It sits quietly in the fridge and simply waits for you.
Maple syrup/honey → mashed banana or date paste (sweetens with fruit, adds a little fibre) Chia seeds → finely ground linseed Raspberries → blueberries or strawberries (mildly sweet, contain vitamins and go well with matcha)
The recipe is naturally free from milk and egg, but the chia seeds or the fat in the coconut milk can feel heavy if you have a sensitive stomach. For children and during pregnancy, a small portion is the sensible choice because of the caffeine in matcha.
Chia seeds provide fibre, plant-based omega-3 in the form of ALA, and minerals such as magnesium, calcium and manganese.
Not always. Matcha contains caffeine and tannins, which can cause restlessness or an upset stomach in sensitive people when taken on an empty stomach.
Raspberries contain vitamin C, fibre and various polyphenols. They also contain less sugar than many other fruits, although they naturally bring some fruit sugar.
Coconut milk mainly provides fat, especially saturated fat. It makes the pudding full-bodied, but it contains hardly any protein.
Chia seeds are usually unproblematic in normal amounts, as long as they're well soaked and you drink enough. With matcha it's sensible to hold back because it contains caffeine; if you're unsure, check with your midwife or doctor.