Creamy Matcha Coconut Chia Pudding Parfaits

Serves 4 · 10 min prep

Ingredients

• 1/2 cup chia seeds
• 1 can (13.5 oz) canned full-fat coconut milk
• 1 cup unsweetened almond milk or oat milk
• 3 tbsp pure maple syrup
• 2 tsp ceremonial or culinary matcha powder
• 1 tsp vanilla extract
• 1 pinch of kosher salt
• 2 cups, sliced fresh strawberries or mixed berries
• 1 cup granola
• 1/4 cup toasted coconut flakes
• optional honey or extra maple for drizzling

Instructions

1. 1In a medium mixing bowl whisk the coconut milk, almond milk, maple syrup, matcha powder, vanilla, and salt until the matcha is fully dissolved and no green clumps remain; a small whisk or immersion blender works best for a smooth base.
2. 2Add the chia seeds and whisk vigorously for 30 seconds so they are evenly distributed. Let the mixture sit 5 minutes, then whisk again to break up any clumps that form on the surface.
3. 3Cover the bowl and refrigerate at least 4 hours or overnight until the pudding is thick, creamy, and spoonable. If it seems too thick in the morning, stir in a splash more milk.
4. 4When ready to serve, give the pudding a good stir. Spoon a layer of matcha chia pudding into the bottom of four jars or glasses (about 1/3 of the pudding).
5. 5Add a layer of sliced berries, then a sprinkle of granola. Repeat with another pudding layer, more berries, and finish with the remaining granola and a shower of toasted coconut flakes.
6. 6Drizzle lightly with honey or maple syrup if you like extra sweetness. Serve immediately for maximum crunch, or assemble up to 2 hours ahead and keep chilled.
7. 7For a grab-and-go version, layer everything the night before but keep the granola in a separate container and add it just before eating so it stays crisp.
8. 8Taste the finished pudding; if the matcha flavor is too strong for your preference next time, reduce to 1 1/2 teaspoons.