Creamy Coconut Matcha Chia Pudding
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.
Equipment
- glass jar
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
Toppings:
- Homemade coconut whip recipe below
- Unsweetened shredded coconut
Homemade Coconut Whip
- Makes ~1 cup
- 1 can full-fat coconut milk chilled overnight
- 1 teaspoon honey or maple syrup
- ½ teaspoon vanilla extract
Let's Make It
- In a bowl or jar, whisk together chia seeds, Fairlife milk, coconut milk, matcha powder, vanilla, and honey.
- Let it sit for 5 minutes, then stir again to prevent clumping.
- Cover and refrigerate at least 4 hours or overnight.
- When ready to serve, top with a generous dollop of coconut whip and a sprinkle of shredded coconut
For the Coconut Whip:
- Scoop the solid coconut cream from the top of the chilled can (discard or save the liquid).
- Use a hand mixer or stand mixer to whip the cream with honey and vanilla until fluffy, about 2-3 minutes.
- Store in fridge until ready to use.