Strawberry Matcha Chia Pudding
Strawberry Matcha Chia Pudding is a light, refreshing treat that works perfectly as a healthy dessert or nourishing breakfast. The natural sweetness of strawberries combined with the creamy texture of chia seeds and a subtle hint of matcha creates a deliciously balanced flavor. Make it with your favorite plant-based milk, add coconut yogurt for extra creaminess, and top with fresh mint. It’s the perfect choice for warm days when you’re craving something light, healthy, and energizing.
INGREDIENTS:
Strawberry Layer
- 8 strawberries, top removed
- 230 ml milk / you can use any I use coconut
- 1tsp vanilla extract no sugar
- 3 tbsp chia seeds
- 60 ml dairy-free yogurt – I used coconut
Matcha Layer
- 6g matcha
- 230ml soy milk I use cashew
- 20g maple syrup – optional, I didn’t give
- 36g chia seeds
- 60ml dairy-free yogurt – I used coconut
Toppings
- 120ml dairy-free yogurt – I used coconut
- 12 strawberries, top removed, chopped
INSTRUCTION:
For the strawberry layer, In a small blender, blend the strawberries, vanilla, and coconut milk. If your strawberries aren’t very ripe, or if you’re using frozen, consider adding a bit of maple syrup – if you used
Into a lidded container, combine the chia seeds, yogurt, and strawberry mixture. Mix thoroughly and let it set in the refrigerator overnight.
For the matcha layer: Blend the matcha, cashew milk, and maple syrup if you used in a small blender.
Into a lidded container, combine the chia seeds, yogurt, and matcha mixture. Stir thoroughly and refrigerate overnight.
When ready to serve, remove the chia puddings from the refrigerator and stir each well. For a thinner consistency, add a splash of milk and stir.
To assemble, layer strawberry chia pudding in a tall glass, add matcha chia pudding, top with yogurt, and garnish with additional strawberries. Enjoy!
Enyoj!!