Why You’ll Love This Matcha Chia Seed Pudding

• It’s a make-ahead dream. Honestly, the best part is that you do all the work the night before. Just whisk, jar, and forget about it in the fridge. Your future self will thank you profusely when breakfast is ready in seconds.
• The flavor is uniquely delightful. It’s not your average chia pudding. The matcha brings this sophisticated, earthy depth that balances beautifully with the creamy base. It’s energizing without being overly sweet, a truly grown-up way to start the day.
• Endlessly customizable. Think of this base recipe as your blank canvas. Once you’ve mastered it, you can go wild with toppings—fresh berries, crunchy granola, coconut flakes, a drizzle of nut butter… the possibilities are seriously endless.
• It feels like a healthy hug. There’s something so comforting about digging into a cool, creamy pudding that you know is packed with good-for-you ingredients. It’s a nourishing meal that genuinely tastes decadent.

Ingredients & Tools

• 3 tablespoons chia seeds
• 1 cup full-fat canned coconut milk (well-shaken)
• 1-2 teaspoons high-quality culinary-grade matcha powder
• 1-2 tablespoons pure maple syrup, or to taste
• 1/2 teaspoon pure vanilla extract
• A tiny pinch of fine sea salt

Tools: A small whisk, a jar or container with a lid (a 16-ounce mason jar is perfect), and a small sieve or sifter for the matcha.

The trick is in the quality of a couple of key players here. Using full-fat coconut milk is non-negotiable for that luxuriously creamy texture—light coconut milk will leave you with a much thinner result. And that matcha? Honestly, spring for a good culinary-grade one. Since it’s the star of the show, a vibrant, fresh-tasting powder makes all the difference in the world.

Serves: 1 generous portion or 2 smaller ones | Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 4 hours (or overnight) chilling

Before You Start: Tips & Ingredient Notes

• Why full-fat coconut milk? The high fat content is what creates that rich, custard-like pudding texture we’re after. Light coconut milk is mostly water and will result in a much runnier, less satisfying consistency. Trust me on this one.
• How to pick your matcha. Look for a bright green color—that’s a sign of freshness. Avoid any matcha that looks dull or brownish. Culinary-grade is perfect for blending into recipes like this, whereas ceremonial-grade is best for drinking straight.
• To sweeten or not to sweeten? The amount of maple syrup is totally up to you. Start with one tablespoon, whisk it in, and taste. Remember, the matcha has a natural bitterness, so you’ll want just enough sweetness to balance it without masking the flavor.
• The power of the pinch of salt. Don’t skip it! That tiny pinch of sea salt is a flavor enhancer that makes the vanilla pop and rounds out the sweetness, making the whole pudding taste more complex and well-balanced.

How to Make Matcha Chia Seed Pudding

Serving Suggestions

Complementary Dishes

• A side of fresh fruit salad — The bright, acidic notes of citrus or berries cut through the richness of the coconut milk beautifully, creating a perfectly balanced breakfast or snack.
• A handful of spicy roasted nuts — Think almonds or pecans with a pinch of cayenne. The warmth and crunch provide a fantastic savory counterpoint to the sweet, creamy pudding.

Drinks

• A hot cup of genmaicha tea — The toasty, nutty flavor of this brown rice tea is a wonderful companion to the earthy matcha, continuing the theme without being repetitive.
• A cold glass of almond milk — Sometimes simplicity is best. A clean, slightly nutty milk is a refreshing and light pairing that doesn’t compete with the pudding’s delicate flavors.

Something Sweet

• A dark chocolate-dipped strawberry — This feels incredibly decadent. The bitter dark chocolate and sweet berry echo the flavor profile of the pudding itself, making the whole meal feel like a special occasion.
• A small, buttery shortbread cookie — For a delightful textural contrast, crumble a cookie over the top. The sandy, melt-in-your-mouth texture against the creamy pudding is just heavenly.

Top Mistakes to Avoid

• Mistake: Not whisking enough initially. If you just stir the chia seeds in lazily, they’ll clump together at the bottom of the jar and create an unappealing gel-like mass. A vigorous, continuous whisk for that first minute is your best defense.
• Mistake: Using old or low-quality matcha. Matcha that’s been sitting in your cupboard for a year will have lost its vibrant color and complex flavor, often tasting unpleasantly bitter and dull. Fresh, high-quality matcha is an investment that pays off in every spoonful.
• Mistake: Impatience with the chilling time. I’ve been guilty of this too! If you only chill it for an hour or two, the pudding will be thin and soupy. The chia seeds need that full 4+ hours to work their thickening magic properly.
• Mistake: Skipping the taste test before chilling. Once the pudding is set, you can’t easily adjust the sweetness. Always taste your mixture right after you’ve combined everything and add more maple syrup if needed.

Expert Tips

• Tip: Make a double or triple batch. This pudding keeps wonderfully for up to 4-5 days in the fridge. Preparing several jars on a Sunday means you have a ready-to-go breakfast for the entire week. It’s the ultimate meal prep win.
• Tip: Layer it for a parfait. For a seriously impressive presentation, layer the set pudding with coconut yogurt and fresh mango or raspberries in a clear glass. It looks stunning and tastes even better.
• Tip: Add a flavor boost. Try whisking in a tiny bit of citrus zest (like lime or lemon) or a spice like cardamom or cinnamon along with the other ingredients. It adds another subtle layer of complexity that’s really special.
• Tip: For a super-smooth texture, blend it. If you or your family aren’t fans of the tapioca-like texture of whole chia seeds, you can blend the finished pudding with an immersion blender or in a regular blender until completely smooth. It becomes incredibly silky.

FAQs

Can I use a different type of milk?
Absolutely! While canned coconut milk gives the creamiest result, you can use other milks. Almond milk or oat milk will work, but the pudding will be much thinner. To compensate, you might want to add an extra half tablespoon of chia seeds. Just be aware that the flavor and texture will be different—it will be lighter and less rich.

Why is my pudding still runny?
This usually boils down to two things: not enough chilling time or an imprecise chia-to-liquid ratio. First, make sure it chilled for a full 4 hours, preferably overnight. If it’s still runny, your “cup” of coconut milk might have been a bit too generous. Next time, try reducing the liquid by two tablespoons or adding an extra half tablespoon of chia seeds.

Can I make this without any sweetener?
You can, but the matcha’s natural bitterness will be much more pronounced. If you’re avoiding sweeteners, I’d recommend serving it with very sweet toppings instead, like ripe mashed banana or chopped dates mixed in, to provide that necessary balance.

How long does it keep in the fridge?
It keeps really well! Stored in a sealed container, your matcha chia pudding will stay fresh for 4 to 5 days. It’s a fantastic make-ahead option. The color might darken slightly due to the matcha oxidizing, but it’s still perfectly safe and delicious to eat.

My matcha clumped anyway! How can I fix it?
Don’t worry, it happens to the best of us. If you find little green specks in your finished pudding, the easiest fix is to give the whole thing a really good stir or even a quick blitz with an immersion blender. This will break up the clumps and distribute the matcha evenly throughout.