Raspberry Matcha Chia Pudding
A vibrant, nutrient-packed chia pudding layered with earthy matcha and sweet raspberry purée. It’s a refreshing and energizing treat that’s as beautiful as it is delicious—perfect for breakfast, a snack, or a light dessert.
This recipe is inspired by the Raspberry Matcha Chia Pudding from Le Petit Eats. You can view the original recipe here: lepetiteats.com/raspberry-matcha-chia-pudding
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Coconut Milk
1 cup
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Greek Yogurt
1 cup
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Maple Syrup
2 tbsp
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Raspberries
½ cup
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Matcha Powder
2 tbsp
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Chai Seeds
¼ cup
Quick Step-by-Step Breakdown
(1) Blend Raspberry Layer – In a small blender or food processor, combine ½ cup coconut milk, ½ cup Greek yogurt, 1 tablespoon maple syrup, and ½ cup raspberries. Blend until smooth, then stir in 1½ tablespoons chia seeds.
(2) Mix Matcha Layer – In a separate bowl, whisk together ½ cup coconut milk, ½ cup Greek yogurt, 1 tablespoon maple syrup, and 1 teaspoon matcha powder. Stir in another 1½ tablespoons chia seeds until well combined.
(3) Chill – Cover both mixtures and refrigerate overnight. This allows the chia seeds to absorb liquid and thicken into a rich, pudding-like texture.
(4) Assemble – Layer the raspberry and matcha chia puddings in jars or glasses for a beautiful, vibrant presentation.
(5) Top & Serve – Finish with fresh raspberries on top and enjoy!
Prep & Cook Time
Prep Time: 10 minutes
Chilling Time: overnight
Total Time: 10 minutes
This recipe is inspired by the Raspberry Matcha Chia Pudding from Le Petit Eats. You can view the original recipe here: lepetiteats.com/raspberry-matcha-chia-pudding