I love how this simple recipe transforms a handful of ingredients into a creamy, energizing, and nutritious pudding. It’s perfect for breakfast, a midday snack, or even a light dessert. The matcha adds a gentle caffeine boost along with earthy notes that balance beautifully with the natural sweetness of maple syrup and the richness of coconut milk. With no cooking required, all I do is mix everything together and let time do the rest. It’s the kind of recipe I come back to again and again because it’s easy, healthy, and endlessly customizable.

Why You’ll Love This Recipe

I like this recipe because it combines simplicity and nourishment in every spoonful.

• It’s a no-cook recipe—just mix and chill.

• Chia seeds provide fiber, protein, and healthy fats to keep me full longer.

• Matcha brings antioxidants and a smooth caffeine lift without the jitters.

• I can make a batch ahead and enjoy it all week.

• It’s easy to adjust the flavor, texture, and toppings to suit my mood or pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup chia seeds – I use whole black or white chia seeds; both work the same.

• 1 cup full-fat canned coconut milk – This gives the pudding its signature creamy texture and subtle tropical flavor.

• 1 cup unsweetened almond milk – I like combining almond milk with coconut milk to balance richness and keep it light.

• 2 tablespoons pure maple syrup – I use this for natural sweetness, but I can adjust it to taste.

• 1 teaspoon pure vanilla extract – This rounds out the flavors and adds warmth.

• 2 teaspoons matcha powder – I go for high-quality culinary-grade matcha for a vibrant color and smooth, earthy taste.

Directions

1. In a large mason jar or any airtight container, I combine the chia seeds, coconut milk, almond milk, maple syrup, vanilla extract, and matcha powder.

2. I shake or stir the mixture thoroughly to ensure there are no clumps, especially with the matcha powder.

3. I place the container in the refrigerator and let it sit for at least 5 hours, though I usually leave it overnight so the chia seeds fully expand and the flavors meld.

4. When ready to serve, I give the pudding a good stir. If it’s too thick for my liking, I add a splash more almond milk.

5. I top it with fresh berries, sliced banana, shredded coconut, nuts, or granola, depending on what I have on hand.

Servings And Timing

• Servings: 4

• Prep Time: 5 minutes

• Chill Time: Minimum 5 hours, preferably overnight

Variations

• For a sweeter version, I sometimes increase the maple syrup or add a bit of agave nectar.

• If I want more texture, I stir in shredded coconut, chopped nuts, or cacao nibs after it sets.

• I like switching almond milk with oat milk or cashew milk when I want a different flavor or creaminess.

• To change things up, I replace matcha with cocoa powder or a pinch of cinnamon and nutmeg.

• For a layered look, I divide the pudding into jars and alternate layers with mashed fruit or yogurt.

Storage/Reheating

I store this pudding in an airtight container or individual jars in the refrigerator. It stays fresh for up to 5 days. When I’m ready to eat, I give it a stir. If it thickens too much in the fridge, I loosen it with a splash of almond or coconut milk. Since it’s meant to be eaten cold, there’s no reheating necessary.

FAQs

What Type Of Coconut Milk Should I Use?

I prefer full-fat canned coconut milk for a rich, creamy texture. Light versions or carton coconut milk can be used, but the pudding might not be as thick.

Can I Use A Different Sweetener Instead Of Maple Syrup?

Yes. I sometimes use agave nectar, honey, or even date syrup depending on what I have available. I just make sure to taste and adjust the sweetness to my preference.

Why Isn’t My Pudding Thickening?

If my pudding is too runny, I usually find that it hasn’t chilled long enough or I didn’t use enough chia seeds. I stir in an extra tablespoon of chia seeds and let it sit another hour or two.

Can I Make This Without Matcha?

Definitely. If I’m not in the mood for matcha, I leave it out and still enjoy a delicious chia pudding. I might replace it with a different flavor like cocoa or fruit puree.

Can I Blend The Pudding For A Smoother Texture?

Yes. If I want a more pudding-like, smooth consistency, I blend the mixture after it sets. I usually blend it for 30–60 seconds until completely smooth.

Conclusion

I always keep this Coconut Matcha Chia Pudding recipe in my back pocket for when I want something quick, healthy, and satisfying. It’s as easy as it is delicious, and I love how adaptable it is to whatever flavors or toppings I’m craving. Whether I eat it first thing in the morning or as a midday pick-me-up, it never disappoints.