Ingredients
Scale
- 14.5 ounces 1 can or 428 mL canned coconut milk
- 1 1/2 teaspoons matcha powder
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup (to taste)
- 1/4 cup 50 grams chia seeds
- 1 recipe Coconut Whipped Cream
- 1/3 cup 30 grams shredded coconut
Instructions
- In a food processor or blender, blend together the canned coconut milk, matcha powder, vanilla, and maple syrup. Transfer to a medium bowl and whisk in chia seeds. Cover and refrigerate for one hour. Then whisk the pudding once and return it to the refrigerator to set overnight.
- Before serving, stir shredded coconut into coconut whipped cream. Set aside.
- Divide pudding evenly between serving containers. Top with a generous amount of whipped cream and serve.
- Category: Dessert, Snack