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Strawberry Matcha Chia Pudding Recipe

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4 from 14 reviews

A refreshing and healthy Strawberry Matcha Chia Pudding that combines the earthy flavor of matcha with sweet strawberry compote. This dairy-free, naturally sweetened pudding is packed with nutritious chia seeds and easy to prepare, perfect for a wholesome breakfast or light dessert.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Fusion
  • Diet: Vegan

Ingredients

Matcha Pudding

  • 1 ½ cups dairy-free milk (we recommend 3/4 cup canned light coconut milk + 3/4 cup almond milk, plain and unsweetened)
  • 2 Tbsp maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1–2 tsp matcha powder
  • 1/2 cup chia seeds

Strawberry Compote

  • 2 cups ripe strawberries, hulled and quartered
  • 2 tsp lemon juice
  • 2 tsp maple syrup

Instructions

  1. Prepare Matcha Mixture: In a mixing bowl or container with a lid, combine the dairy-free milk, maple syrup, vanilla extract, and 1 teaspoon of matcha powder. Whisk vigorously side to side to dissolve the matcha and eliminate clumps. If clumps persist, blend the mixture until smooth. Taste and add more matcha or maple syrup as preferred.
  2. Add Chia Seeds and Refrigerate: Stir in the chia seeds until evenly incorporated. Let the mixture sit at room temperature for 5-10 minutes, then stir again to prevent clumping. Cover and refrigerate for 45-60 minutes or overnight until the pudding becomes thick and creamy. If too thin, add more chia seeds and refrigerate longer.
  3. Make Strawberry Compote: While the pudding chills, place the quartered strawberries, lemon juice, and maple syrup in a small saucepan over medium heat. Once bubbling, reduce to medium-low and gently mash the berries with a wooden spoon. Cook for 10-12 minutes until the berries break down into a saucy, fragrant compote. Remove from heat and cool in a clean jar or container.
  4. Serve: When the chia pudding is set, divide it into serving bowls or jars. Top generously with the cooled strawberry compote. Serve immediately or keep refrigerated. Leftover pudding lasts 4-5 days; compote lasts up to one week refrigerated.

Notes

  • Adjust maple syrup quantity based on desired sweetness.
  • Using a blender can help ensure a smooth matcha mixture without clumps.
  • Allowing the chia pudding to sit longer improves texture and creaminess.
  • Strawberry compote pairs well with other dishes like pancakes and oats.
  • Keep leftovers refrigerated and consume within recommended time for freshness.

Find it online: https://allcookedup.com/strawberry-matcha-chia-pudding-recipe/