If you grew up in 1980s America, you might remember time-lapsed commercials with chia pets growing to the catchphrase “Ch-ch-ch-chia!” What a lot of folks didn’t know back then was that chia seeds are highly nutritious, and an excellent source of omega-3 fatty acids. Recently they have become quite trendy within the health community. People are mixing them in smoothies, sprouting them for salads, and gelling them into pudding.
Chia seed pudding is incredibly easy to make. It requires no cooking as the chia seeds become gelatinous after soaking, forming the thick pudding texture. And what better ingredient to add to chia seed pudding than matcha for the delicious taste and powerhouse of antioxidants? I’ve tested out matcha with several different chia pudding recipes. After experimenting with ingredients to find the best flavor and texture, I decided on this recipe.
All the ingredients taste well together, and happen to be packed with nutrition and antioxidants:
- Chia seeds are loaded with omega-3 fatty acids and nutrients
- Matcha is loaded with antioxidants (in particular l-theanine, which in addition to health benefit, can promote a mindful state of relaxation)
- Coconut is high in healthy fats that can help lower the levels of harmful blood cholesterol and triglyceride levels
- Pomegranate seeds are loaded with antioxidants, anti-inflammatory properties and nutrients
- Dark chocolate is high in antioxidants and also contains healthy fats
- Honey is packed with anti-allergy and anti-inflammatory properties
Coconut Matcha Chia Pudding Recipe
Makes 2 servings
Basic Ingredients
- 1/4 cup organic heavy whipping cream, whipped (added for a more mousse-like texture, if you prefer a denser custard-like texture, replace with more coconut milk)
- 1 cup unsweetened organic coconut milk
- 1-2 tsp organic matcha* (I use 2 tsp for a very intense matcha flavor, add with caution!)
- 2-3 tbsp organic chia seeds (add more depending on how dense you want the pudding)
- 1-2 tbsp honey (to taste)
Suggested Toppings
- pomegranate seeds (use plenty of these as their acidity and flavor pair nicely with matcha)
- unsweetened shredded organic dried coconut (I prefer my recipes low on sugar)
- organic 85% cacao dark chocolate shavings
Directions
- In a small mixing bowl (larger than your serving bowl), whisk the heavy whipping cream until stiff, then mix in the coconut milk and honey (start with 1 tbsp and increase to taste).
- Sprinkle and whisk in the matcha, then add the chia seeds.
- Transfer the mixture to your serving bowl and refrigerate overnight (or at least 6 hours).
- Add the pomegranate, coconut, and dark chocolate toppings and enjoy.