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MATCHA COCONUT CHIA PUDDING

Matcha Coconut Chia Pudding made with Crushed Tonic matcha collagen and topped with banana, coconut chips, and a drizzle of maple syrup.

Matcha Coconut Chia Pudding made with Crushed Tonic matcha collagen and topped with banana, coconut chips, and a drizzle of maple syrup.

Chia pudding is an easy make-ahead, grab-and-go breakfast staple at our house.  It is nutritious, delicious, and versatile, and can literally be thrown together in minutes the night before.

This is one of our favourite combos. It is wonderfully creamy and satisfying, plus the nutrition and taste have been amped-up a couple notches thanks to the antioxidant-rich matcha.

Why Chia?

Chia seeds have a mild nutty taste and are extremely nutrient-dense.  They are rich in fibre, minerals, protein, antioxidants, and healthy fats.

In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein, 9 grams of fat, and 12 grams of carbohydrate, of which 11 grams are actually fibre!

In the Mood for Matcha

Matcha is made by grinding high quality nutrient-rich green tea leaves into a fine powder.  It has a beautiful green colour and a unique, complex taste, with a balance of naturally sweet, malty, bitter and earthy vegetal notes.  It is packed with anti-inflammatory, detoxifying, disease-fighting phytochemicals including the subgroup of antioxidants called catechins.  One particular catechin, EGCg, is widely recognized for its anti-cancer properties.  Matcha is also used to induce a sense of calm while simultaneously boosting energy, concentration, memory and metabolism.

Matcha Coconut Chia Pudding Recipe

Ingredients for 4 servings:

  • 1 1/2 cups unsweetened cashew or nut-free milk (I like to use my Almond Cow to make plant-based milk)

  • 1 cup canned organic full-fat coconut milk

  • 1/4 cup Nuzest Clean Lean vanilla protein powder or Further Food collagen or 2 Tbsp of each or 2 packets of Crushed Tonic matcha collagen (and omit the matcha powder)

  • 2 to 4 tsp high-grade matcha powder

  • 1 tsp pure vanilla extract

  • optional Lakanto monkfruit, raw honey (nonvegan), pure maple syrup, or stevia, adjusted to taste

  • 1/2 cup white chia seeds

  • optional toppings: fruit, nuts, seeds, unsweetened toasted coconut, and/or a drizzle of maple syrup

Directions:

  1. Put cashew milk, coconut milk, protein powder/collagen, matcha, and vanilla into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.

  2. Add chia seeds and whisk or pulse-blend until just combined.

  3. Pour into bowl or 4 single-serving mason jars.

  4. Let sit for 10 minutes, then whisk or cover and shake well and put in fridge overnight.

Matcha Coconut Chia Pudding can be stored in an airtight container in the fridge for 5 days. Serve cold with your choice of toppings.

Matcha Coconut Chia Pudding made with Nuzest Clean Lean protein and topped with blueberries, golden berries, and macadamia nuts.

Matcha Coconut Chia Pudding made with Nuzest Clean Lean protein and topped with blueberries, golden berries, and macadamia nuts.

This recipe was first published on November 21, 2017. It was updated May 2019.