Matcha and Coconut Chia Pudding 

Need a brekky or snack for on the go, or you’re just after something delicious? Chia pudding might be your answer! They are ideal for your meal prep routine and can stay fresh in the fridge for up to five days.



Matcha chia pudding:

  • 1 tin (400ml) coconut cream 
  • 100ml water 
  • 1-2 tablespoons honey or maple syrup (depending on how sweet you like it)
  • 1 teaspoon vanilla extract 
  • 1 Tbsp matcha powder 
  • ⅓ cup chia seeds 

Optional toppings: 

  • Coconut or greek yoghurt 
  • Almond butter 
  • Homemade granola 
  • Seasonal fruit 
  • Bee pollen 
  • Hemp seeds


  1. In a large jar or medium container, add coconut cream, water, honey/ maple syrup, vanilla extract, and matcha powder. Whisk until smooth and there are matcha no ‘bits’ (alternatively, shake the container vigorously to mix all the ingredients together).
  2. Add the chia seeds and stir to combine, making sure there are no chia seeds clumped together. Place it in the fridge for 2-3 hours or overnight to set.
  3. Serve the chia pudding topped with yoghurt, almond butter, granola and fresh fruit.

Serves 4.


Chia seeds

Chia seeds are a nutrient-rich little seed, providing a wealth of benefits. They’re a good source of omega-3 fatty acids which helps with inflammation, along with dietary fibre, essential proteins, and an array of vitamins and minerals.


In addition to the chia seeds, the incorporation of matcha in your pudding brings its own set of benefits. Matcha is full of antioxidants, thanks to its abundance of catechins. These antioxidants serve as guardians of your cells, shielding them from the harm caused by free radicals. 

If matcha isn’t for you can swap for cacao for a yummy chocolate variation.


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