I never used to like chia pudding. I had tried a lot of recipes and just wasn’t a fan of the taste or texture. I have recently started trying recipes with the chia seeds mixed with different flavors, like raspberry. The raspberries themselves have seeds, so you brain is already expecting a little more of the texture and crunch. I made this pudding as a snack the other day and could not stop eating it. I got to the end of this Mason jar and wished I had another Mason jar full of this delicious pudding. The earthiness of the matcha mixed with the creaminess of the coconut milk and the sweet but tartness of the raspberries together was a divine combination.
Raspberry Matcha Coconut Chia Pudding
- 2 tablespoons chia seeds
- 1/2 cup coconut milk
- 1 teaspoon matcha powder
- handful of raspberries
- 1 tablespoon of sugar or other sweetener
- toppings: more raspberries, slivered almonds, coconut chips
Combine 1 tablespoon of chia and half of coconut milk and let sit for at least 2 hours or overnight. Combine the rest of the coconut milk and matcha and combine. Add chia and let sit for at least 2 hours or overnight. Add raspberries to a sauce pan and heat on medium until raspberries have come apart and start to form a purée. Add sugar and cook for 1-2 more minutes. Let cool before serving. Assemble, layering if desired.