Lemon Curd and Matcha Chia Pudding Cups
Ingredients
- 120ml full fat coconut milk
- 120ml oat milk
- 1 tbsp maple syrup
- 1 tsp matcha powder
- 3 tbsp chia seeds
- 250ml full fat coconut milk
- juice of 1 large lemon
- 1 tbsp lemon zest
- 1 tbsp corn starch
- 60ml maple syrup
- 0.5 tsp agar agar
Preparation
In a small mixing bowl, combine 120ml full fat coconut milk, 120ml oat milk, 1 tbsp maple syrup, 1 tsp matcha powder, and 3 tbsp chia seeds. Whisk until well combined and place in the fridge for 1 hour.
In a blender, add 250ml full fat coconut milk, juice of 1 large lemon, 1 tbsp lemon zest, 1 tbsp corn starch, 60ml maple syrup, and 0.5 tsp agar agar. Blend briefly until well combined.
Pour the mixture into a saucepan and bring to a simmer, whisking frequently.
Cook for 30 seconds, then remove from heat and let cool to room temperature.
Whisk occasionally to speed up cooling and prevent lumps from forming.
Divide the lemon curd between 2 or 3 cups depending on size and refrigerate for at least 30 minutes.
Add the chia layer and serve, or refrigerate before serving.
