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Matcha Chia Pudding

Jules Reyes

Wake up to a delicious and nutritious breakfast filled with sweet coconut and matcha flavor! Vegan, dairy free, gluten free, and only six ingredients! Share your matcha creations with us by tagging @jadeleafmatcha on Instagram!

What is chia pudding?



Chia pudding is super healthy! With omega-3s, fiber, and protein, you won’t even believe that this is so healthy, yet tastes like a dessert.

Chia pudding also will help you stay full for longer, which is why it’s a great breakfast option.

If you love meal prepping, this recipe is for you! Matcha coconut chia pudding can be separated into three separate portions so you have breakfast or a snack already made for the week.

What kind of matcha should I use?



We used our Culinary Grade matcha, but Ceremonial Grade would also go great in this chia pudding. As always, no matter which grade of matcha you use, make sure to sift the matcha to avoid clumps! Shop Culinary Grade Matcha >

What’s in matcha coconut chia pudding?

Only six ingredients- (and one of them is optional!!)



  • Coconut milk
  • Culinary Grade Matcha
  • Maple syrup (add to taste)
  • Chia seeds
  • Coconut shreds
  • Coconut extract (optional): if you’re a major coconut lover, add a little coconut extract to take this matcha coconut chia pudding to the next level!


Suggested toppings

  • Coconut shreds
  • Toasted coconut chips
  • Coconut whip
  • Raspberries
  • Blueberries
  • Strawberries


Matcha Coconut Chia Pudding





  • 1 can coconut milk (about 13.5 ounces)
  • 2 tablespoons Culinary Grade Matcha, sifted
  • 1-3 tablespoons maple syrup (to taste)
  • ¼ teaspoon coconut extract
  • ½ cup chia seeds
  • 3 tablespoons unsweetened coconut shreds



  1. Add entire can of coconut milk to a heatproof, microwave-safe bowl. Heat in 10 second increments in the microwave until coconut milk is fully melted. Whisk until thoroughly mixed.
  2. To the coconut milk, add sifted matcha, maple syrup, and coconut extract; whisk until the matcha is thoroughly incorporated.
  3. Add the chia seeds and coconut shreds, whisking until incorporated. Allow the mixture to set for 5 minutes.
  4. Stir a few more times to break up any clumps. Evenly distribute the mixture among three small jars, cups, or containers. Cover and refrigerate for 2-4 hours, or overnight to allow pudding to thicken. Finish with toppings of your choice and enjoy!

Lauren is a food photographer and recipe developer originally from southwest Florida, currently living in Boston, MA. She is a graduate of the University of Central Florida, where she studied anthropology and humanities and cultural studies. When Lauren isn’t creating delicious matcha recipes for Jade Leaf, you can find her in the kitchen dreaming up unique recipes for her blog, or posting mouthwatering food pics on her Instagram @lalaskitchentable