Go Back
Print
Raspberry and Matcha Chia Pudding

Raspberry and Matcha Chia Pudding

A delicious chia pudding that's great for an afternoon snack or a make-ahead breakfast; even the kids will love it! 

Prep Time 10 minutes
Servings 4

Ingredients

  • 1 cup coconut milk
  • 1 cup Greek yogurt, plain
  • 2 Tablespoons pure maple syrup
  • 1/2 cup raspberries, fresh or frozen
  • 2 teaspoons matcha powder
  • 1/4 cup chia seeds
  • mint leaves, for garnish - optional
  • fresh raspberries, for garnish - optional
  • shredded coconut, organic and unsweetened - optional

Instructions

  1. In a blender, combine 1/2 cup of the coconut milk with 1/2 cup Greek yogurt, 1 tablespoon pure maple syrup, and the raspberries. Blend until smooth. Pour into a small bowl. Stir in half of the chia seeds (2 Tbsp).

  2. In a clean blender container, combine the remaining 1/2 cup coconut milk with the other 1/2 cup of Greek yogurt, 1 tablespoon pure maple syrup, and the matcha powder. Blend until combined. Pour into a small bowl, then stir in the remaining chia seeds.

  3. Cover both bowls and refrigerate several hours or overnight. To serve, gently layer the raspberry chia pudding and the matcha chia pudding in attractive serving dishes. If desired, top with mint leaves, fresh raspberries, and coconut.