Matcha Pudding
Matcha pudding is a simple and creamy paleo dessert that you can whip together with just a few ingredients. If you love Japanese green tea, this dreamy non-dairy, gluten-free, and egg-free treat will hit the spot!
Servings: 4
Ingredients
- 2 teaspoons matcha
- 13.5 ounces full-fat coconut milk
- 2 teaspoons gelatin
- 2 tablespoons honey or more to taste
- ⅛ teaspoon Diamond Crystal kosher salt
- 1 teaspoon vanilla extract
- 12 raspberries optional garnish
Instructions
- Measure out the matcha into a small bowl.
- Shake the can of coconut milk well, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll blend them smooth with an immersion blender later.)
- Stir in the gelatin to bloom/rehydrate. Set the bowl aside.
- Next, heat the remaining coconut milk, honey, and salt over medium heat, stirring frequently, until the sweetened milk is steaming, but not boiling.
- Once the flavored coconut milk is hot, take the pot off the heat and add the gelatin/matcha/coconut milk mixture to the pot and stir well. Pour in the vanilla extract.
- Use an immersion blender to whisk everything together, or transfer the matcha milk to a blender and mix until uniform. No matcha chunks, please!
- Pour the matcha mixture into a medium bowl. Chill the pudding in the fridge for 30 minutes uncovered. Then, cover and chill for an additional 1½ hours or until solid. You can keep the pudding in the fridge for up to 4 days before serving.
- When you’re ready to serve the pudding, grab a hand mixer and beat the pudding until it’s nice and fluffy. Be patient—it will go from chunky to smooth, I promise!
- Divide the pudding into four bowls or cups. Plop on some fresh raspberries, if desired, and serve ’em up!
Video
Notes
- If you refrigerate the leftover pudding, beat it again with a hand or stand mixer to get the creamy pudding texture.
- You can store the pudding in the fridge for up to four days.
Nutrition
Calories: 239kcal | Carbohydrates: 12g | Protein: 5g | Fat: 20g | Fiber: 1g