Vegan matcha coconut dessert

Vegan matcha coconut dessert with chia seeds and green coconut milk. Creamy little puddings that taste intensely of fine tea and have a wonderful colour.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 4 g
• Fat: 16 g
• Carbs: 22 g

Ingredients

• 200ml coconut milk
• 3 tbsp chia seeds
• 2 tbsp maple syrup
• 1 tsp matcha powder
• 1 tsp desiccated coconut

Method

You’ll need: mixing bowl · sieve · grater · whisk

1. Put the coconut milk, chia seeds and maple syrup in a bowl.
2. Sift in the matcha powder so no lumps form.
3. Stir everything thoroughly with a whisk until the powder has dissolved.
4. Leave the mixture to stand for 20 min until the seeds swell and form a pudding.
5. Divide the dessert between small bowls and sprinkle with the desiccated coconut.

Good to know

Enjoy it at home just like in a trendy matcha café. This bright green treat brings the gentle, grassy flavour of fine tea to your spoon.

Swaps

Coconut milk → oat milk (for a thinner, less creamy version, swap the rich coconut milk for oat milk; oat milk contains gluten unless certified gluten-free).

Cooking tips

Stir the pudding again after the first five minutes of soaking. That's the only way to stop the seeds sinking to the bottom in clumps.

Storage

The finished green pudding sets nicely in the fridge and keeps there for up to four days.

Allergens

Completely gluten-free, lactose-free, nut-free and vegan.

Frequently asked questions

How long does a matcha coconut dessert keep in the fridge?

The finished green pudding sets nicely in the fridge and keeps there for up to four days.

Dairy-free recipes