Raspberry Coconut Matcha Chia Pudding
Ingredients
Pudding
- 175ml coconut milk
- 1–1 1/2 tsp matcha powder
- 1 tsp maple syrup or agave
- 2 tbsp chia seeds
Compote
- 75g fresh raspberries
- 1 tsp cornflour
Toppings
- Fresh raspberries
- Granola
- Coconut flakes
- Maple syrup or agave
Preparation
Add raspberries to a small pan over medium heat. Cook until soft, then stir in the cornflour slurry. Cook for 1–2 minutes until thickened. Cool completely.
In a bowl, whisk matcha powder with 1–2 tablespoons of coconut milk and the maple syrup until dissolved. Stir in chia seeds, then add the remaining coconut milk and mix well.
Spoon the cooled compote into the base of your jar. Top with the chia mixture, cover and refrigerate overnight to thicken.
Top with fresh raspberries, granola, coconut flakes and a drizzle of maple or agave.
Equipment
A small kilner or jam jar with lid is needed before starting.
Tips
This recipe serves one and can be easily scaled up.
Ideal for a healthy breakfast that keeps you fueled until lunch.
