Mango Matcha Chia Pudding – a delicious recipe with light coconut milk, mango, maple syrup, matcha powder, coconut, chia seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mason jar or resealable container, use a handheld blender to blend the coconut milk, mango and maple syrup until smooth.
2
Add matcha and give another quick whir.
3
Next, stir in chia seed and coconut and whisk vigorously for about a minute. Wait a few minutes and repeat stirring session.
4
Go ahead and repeat this cycle once more for chia pudding perfection.
5
Place in the fridge and you've got breakfast the next morning.
6
PRO TIP: If you tasted the matcha mix before you added the chia, you'll note it tastes lovely and sweet. This sweetness dissipates by the next morning...it will taste like an unsweetened matcha latte. Which is awesome, if that's how you like it. Need a bit more sweetness? Stir in some more maple syrup in the AM if you wish.
113
kcal
Calories
5
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup light coconut milk, 1/2 cup fresh or frozen mango, 1 teaspoon maple syrup or honey, 1 teaspoon good quality matcha powder, and more.
Yes, Mango Matcha Chia Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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