Matcha Chia Pudding with Tropical Fruit - This vibrant green pudding features a smooth, creamy base infused with earthy matcha, topped with sweet tropical fruits and coconut flakes. The chia seeds create a tapioca-like texture that's satisfying without being heavy, while the matcha provides gentle caffeine and antioxidants. Prepared the night before, this breakfast offers effortless morning nourishment with stunning visual appeal.

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Matcha Chia Pudding with Tropical Fruit - The success lies in using ceremonial-grade matcha for its vibrant color and smooth flavor without bitterness. After testing, I found that blending the matcha with liquid before adding chia seeds prevents clumping and ensures even distribution. The chia seeds need at least 4 hours to fully hydrate and develop their gelatinous texture that makes the pudding spoonable. This approach aligns with my philosophy that overnight preparations can make healthy eating both convenient and beautiful, setting you up for success from the moment you wake up.

Dietary Notes

✓ Make-Ahead Breakfast
✓ Gluten-Free
✓ Vegan Option
✓ Energy-Boosting Start

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Why You'll Love This

Overnight Convenience: Prep takes 10 minutes, then the fridge does the work while you sleep.
Gentle Energy Boost: Matcha provides sustained caffeine without coffee's jitters or crash.
Customizable Toppings: Use whatever fruits are in season or on hand for endless variety.
Portable Perfection: Mason jars make these puddings ideal for breakfast on the go.

Matcha Chia Pudding with Tropical Fruit

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 480

🔥 Cook Time: 0min

🥨 Yield: 2

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1.5 tsp ceremonial-grade matcha powder
½ cup chia seeds
1 cup coconut milk (canned)
1 cup almond milk or oat milk
3 tbsp maple syrup or honey
1 tsp vanilla extract
1 ripe mango, diced
2 kiwi, peeled and sliced
½ cup fresh berries
¼ cup toasted coconut flakes
for garnish edible flowers

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ceremonial-grade matcha powder Ceremonial-grade matcha has a smoother, less bitter flavor than culinary-grade varieties, making it ideal for consuming straight rather than baking. Sifting is essential to break up clumps that can create gritty texture. The vibrant green color indicates high chlorophyll content and fresh quality.
chia seeds Chia seeds form a gel-like coating when soaked in liquid, creating the pudding's signature texture. They're packed with omega-3s, fiber, and protein. Using a mix of black and white seeds adds visual interest, though nutritionally they're identical. They need at least 4 hours to fully hydrate.
coconut milk (canned) Full-fat canned coconut milk provides luxurious creaminess and helps the matcha flavor shine without dairy interference. Shake the can well before opening to incorporate the separated cream and water. Light coconut milk can be used but yields a thinner, less rich pudding.
almond milk or oat milk Unsweetened plant milk thins the coconut milk to the right consistency while keeping the pudding dairy-free. Almond milk adds nutty notes that complement matcha, while oat milk provides creamier texture. Adjust the amount based on how thick you prefer your pudding.
maple syrup or honey These natural sweeteners balance matcha's slight bitterness without overpowering its delicate flavor. Maple syrup keeps the recipe vegan, while honey adds floral notes. Start with less and add more after chilling, as the sweetness perception changes when cold.
vanilla extract Vanilla enhances matcha's natural flavors and adds warmth that rounds out the profile. Pure extract rather than imitation provides better flavor complexity. A tiny pinch of salt would also help balance the sweetness if you find the pudding too one-dimensional.
ripe mango, diced Ripe mango provides natural sweetness and tropical flair that complements the earthy matcha. Choose fruit that yields slightly to gentle pressure near the stem. Dicing it into uniform pieces ensures even distribution and makes for prettier presentation in clear glasses.
kiwi, peeled and sliced Kiwi adds tart contrast to the sweet mango and creamy pudding. Its vibrant green color echoes the matcha beautifully. Peel just before serving to prevent oxidation, and slice into rounds or half-moons depending on your visual preference.
toasted coconut flakes Toasting coconut flakes enhances their nutty flavor and adds necessary crunch against the soft pudding. Toast in a dry skillet over medium heat for 2-3 minutes until golden, watching carefully as they burn easily. Unsweetened flakes provide cleaner coconut flavor.
edible flowers Edible flowers like pansies, violets, or nasturtiums add stunning visual appeal for special occasions. Ensure they're pesticide-free and specifically grown for culinary use. They're purely decorative but can make an ordinary breakfast feel like a special occasion.

list_alt Instructions

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Step 1: Sift matcha powder into a medium bowl to break up any clumps - this ensures smooth incorporation without bitter green specks.
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Step 2: Whisk together coconut milk and ½ cup almond milk until smooth, then gradually whisk in the matcha powder - adding liquid to matcha prevents clumping.
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Step 3: Add maple syrup and vanilla extract to the matcha mixture, whisking until completely smooth and emulsified - the sweeteners balance matcha's natural bitterness.
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Step 4: Stir in chia seeds until evenly distributed throughout the liquid - thorough mixing prevents clumping as the seeds hydrate.
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Step 5: Divide the mixture between two jars or containers, cover, and refrigerate for at least 4 hours or overnight - the chia seeds need time to absorb liquid and gel.
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Step 6: After chilling, stir the pudding to redistribute any settled chia seeds - this creates uniform texture throughout.
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Step 7: Prepare tropical fruits while pudding sets: dice mango, slice kiwi, and rinse berries - fresh fruit adds brightness and vitamins.
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Step 8: If pudding is too thick after setting, stir in remaining almond milk 1 tablespoon at a time - different chia seeds absorb liquid differently.
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Step 9: Layer pudding and fruits in serving glasses or enjoy straight from the jars - clear containers showcase the beautiful green color.
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Step 10: Top with toasted coconut flakes and edible flowers if using, serve immediately while cold - the coconut adds welcome crunch.

Nutrition Facts

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Calories 380

Protein 10g

Carbs 42g

Fiber 14g

Sugar 24g

Fat 22g

Sodium 45mg

Potassium N/A

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Serving Suggestions

Layer the pudding in clear glasses or jars to showcase the vibrant green color. Top with a colorful arrangement of mango, kiwi, and berries, then sprinkle with coconut flakes and edible flowers if available. Serve chilled straight from the refrigerator for best texture. For added crunch, include granola or toasted nuts in a separate container to add just before eating.

How to Store?

Store covered in the refrigerator for up to 5 days. The pudding thickens over time—if it becomes too thick, stir in a tablespoon of milk or coconut water to reach desired consistency. Freezing is not recommended as it alters the chia seeds' gelatinous texture. Prepare multiple servings at once for a week of ready-to-eat breakfasts, adding fresh fruit each morning.

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