breakfast meal prep

Creamy Coconut Matcha Chia Pudding

Name: Creamy Coconut Matcha Chia Pudding
Prep time: 5 min
Ingredients: ¼ cup chia seeds; 1 cup Fairlife milk (or any high-protein milk); ¼ cup coconut milk; 1 teaspoon matcha powder; ½ teaspoon vanilla extract; 1 tablespoon honey; Homemade coconut whip (recipe below); Unsweetened shredded coconut; Makes ~1 cup; 1 can full-fat coconut milk (chilled overnight); 1 teaspoon honey or maple syrup; ½ teaspoon vanilla extract

May 4, 2025

If you’re craving something refreshing, nourishing, and just a little bit fun, this Coconut Matcha Chia Pudding checks all the boxes. It tastes like vacation, fuels your day, and saves you time in the morning.

Creator: Leslie Stokes

You know when a flavor just sticks with you? That was me after spring break. We were in San Diego, soaking up sunshine, and I grabbed this unreal iced coconut matcha from a little café near the beach. It was creamy, refreshing, slightly earthy from the matcha—and I haven’t stopped thinking about it since.

Fast forward to my weekly meal prep session, and it hit me… why not turn that dreamy drink into a make-ahead breakfast? Say hello to this Coconut Matcha Chia Pudding—my current breakfast obsession.

Why I Love Chia Pudding for Meal Prep

I’ve said it before, and I’ll say it again: chia pudding is one of the easiest, most nutritious breakfasts you can meal prep. It takes less than 5 minutes to throw together, it’s loaded with fiber, healthy fats, and protein, and you can switch up the flavors a million different ways (which is key when you’re feeding a busy family and need to keep breakfast interesting!).

This version adds in matcha for a gentle boost of caffeine and antioxidants, creamy full-fat coconut milk for richness, and Fairlife milk for a bump of protein without the extra sugar. The combo is light but super satisfying—and the texture? So thick and dreamy, especially once it sits overnight.

The Coconut Whip Takes It to the Next Level

Now let’s talk toppings. I highly recommend taking the extra 3 minutes to whip up my homemade coconut whip. It adds this fluffy, almost dessert-like finish that makes breakfast feel like a treat. I keep it unsweetened except for a touch of honey and vanilla, and it honestly reminds me of whipped cream—without the dairy.

Add a sprinkle of unsweetened shredded coconut on top, and you’ve got layers of flavor and texture in every bite.

Make It Your Own

Swap honey for maple syrup to make it 100% vegan.
Add toppings like sliced banana, mango, or fresh berries.
Stir in collagen powder or protein powder for an extra boost.
Use almond, oat, or cashew milk if you prefer plant-based.

This recipe is super customizable. If you’re not into matcha (yet), try subbing in cocoa powder or cinnamon for a different twist.

Why Matcha?

Matcha is a great alternative to coffee—especially if you’re working on hormone balance or looking for a more stable energy boost. It’s packed with antioxidants, has a gentler caffeine release thanks to L-theanine, and pairs so well with coconut for a naturally sweet, tropical flavor.

Meal Prep Tips:

Portion it out in jars: I use 8-ounce glass jars with lids so I can grab one on busy mornings. It holds up beautifully in the fridge for 4–5 days.
Stir twice: After you mix everything, stir once after 5 minutes so the chia seeds don’t clump.
Chill your coconut milk: For the whip, put a can of full-fat coconut milk in the fridge the night before. Only use the thick top layer for the fluffiest results.