Matcha Green Tea Coconut Chia Seed Pudding
Craving energizing keto and paleo breakfast pudding loaded with antioxidants, fiber, and clean fats.? Antioxidant-rich ceremonial Japanese matcha whisked with creamy coconut milk, chia seeds, and raw honey, chilled into a silky breakfast pudding with fresh raspberries.
Prep Time
5 Mins
Cook Time
0 Mins (Chill 2 Hrs)
Total Yield
2 Servings
Difficulty
Easy
★★★★★
100% Grain-Free & Primal
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Ingredients
- 1.5 cups unsweetened full-fat coconut milk or almond milk
- 0.33 cup organic black chia seeds
- 1.5 tsp organic ceremonial grade Japanese matcha powder
- 1.5 tbsp raw unfiltered honey or pure maple syrup
- 1 tsp pure vanilla extract and pinch of sea salt
- Fresh organic raspberries and toasted coconut flakes (for topping)
Step-by-Step Instructions
- Step 1: In a medium bowl, whisk 0.25 cup warm coconut milk with matcha powder until smooth and froth forms (no lumps).
- Step 2: Whisk in remaining coconut milk, raw honey, vanilla extract, and pinch of sea salt.
- Step 3: Stir in chia seeds vigorously. Let rest for 5 minutes, then whisk again to prevent seeds from clumping at bottom.
- Step 4: Cover and refrigerate for at least 2 hours (or overnight) until thick and pudding-like.
- Step 5: Spoon into glasses and top with fresh raspberries and toasted coconut flakes.
Nutritional Breakdown (Per Serving)
Calories
230 kcal
Protein
6g
Healthy Fats
16g
Net Carbs
6g
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