Matcha Chia Pudding: Two Chilled Glasses

Chia seeds need chilling and a second stir to set without forming a clump at the bottom. This matcha chia pudding uses 1.4 oz (40 g) seeds and about 2 1/2 tsp (5 g) tea for two dessert glasses. Allow 10 minutes to prepare, then at least 4 hours in the refrigerator.

We reopen the glasses after the first ten minutes: the seeds tend to gather quickly. To skip that second stir, prepare chilled oats from our matcha breakfast ideas.

• Prep 10 minutes
• Chill at least 4 hours
• Cook none
• Total at least 4 hours 10 minutes
• Yield 2 dessert glasses of about 2/3 cup (160 ml) each
• Equipment fine sieve, small bowl, spoon, pitcher, two 3/4 cup (180 ml) dessert glasses, and refrigerator

Ingredients for two matcha chia puddings

• 1.4 oz (40 g) chia seeds
• About 7 tbsp (100 ml) full-fat coconut milk
• 10 tbsp (150 ml) plain soy milk
• About 2 1/2 tsp (5 g) matcha
• 4 tsp (20 ml) water at about 167°F (75°C)
• 0.5 oz (15 g) maple syrup

Mix the matcha, then let the chia set

1. Sift about 2 1/2 tsp (5 g) matcha into a small bowl.
2. Pour 4 tsp (20 ml) water at about 167°F (75°C) over the matcha.
3. Work the powder with a spoon until it forms a smooth paste.
4. Mix the 0.5 oz (15 g) maple syrup into the paste.
5. Pour about 7 tbsp (100 ml) coconut milk and 10 tbsp (150 ml) soy milk into a pitcher.
6. Mix the matcha paste into the milks.
7. Add the 1.4 oz (40 g) chia seeds.
8. Stir to distribute the seeds.
9. Divide the mixture between two 3/4 cup (180 ml) dessert glasses.
10. Refrigerate the glasses for 10 minutes.
11. Stir each glass to loosen seeds from the bottom.
12. Refrigerate for at least another 3 hours 50 minutes, until the pudding has set.

Choose glasses wide enough to reach the bottom with a spoon. If the seeds stay packed there, the top looks liquid. The four hours of chilling include the first ten-minute pause before this second stir.

Strawberry, mango, coconut, or chocolate

The soy and coconut base is plant-based. For strawberry, divide 2.1 oz (60 g) cut fruit between the two set puddings. For mango, add 2.1 oz (60 g) cubes and about 2 tbsp (10 g) unsweetened desiccated coconut in total.

For chocolate, grate 0.7 oz (20 g) dark chocolate over the two portions after they set. Check its label if you want to keep the version plant-based. These toppings don't count toward the base's chilling time.

Which matcha comes through in coconut milk?

In this soy and coconut mixture, we prefer our Matcha Essence for chia pudding to a powder meant for a cup made with water. Make the tea paste before mixing in the seeds to distribute about 2 1/2 tsp (5 g) matcha better.

Our tip. Set a ten-minute timer as soon as the glasses go into the refrigerator. You'll know when to stir the bottoms again.

Allergens. Soy in the base; chocolate may contain milk or soy depending on its label.