Matcha Coconut Chia Pudding Breakfast Jars

Matcha’s vivid green comes from shade-grown Japanese tea leaves ground to a fine powder. Whisked into creamy coconut milk with chia seeds, it sets overnight into no-cook breakfast jars finished with berries and toasted coconut.

Serves 4 · 10 min prep

Estimate for one serving

• 340 cal
• 8g protein
• 28g carbs
• 24g fat
• 10g fiber

Every recipe here is free to read.

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
• 1/8 tsp pinch of salt
• 1 cup fresh strawberries, sliced
• 1/2 cup fresh blueberries
• 1/4 cup toasted coconut flakes
• 1/4 cup sliced almonds

Instructions

1. 1In a medium bowl or large measuring cup, whisk the coconut milk, almond milk, maple syrup, matcha powder, vanilla, and salt until the matcha is completely dissolved and no green clumps remain. A small whisk or frother works best for smooth matcha.
2. 2Add the chia seeds and whisk vigorously for 30–45 seconds so every seed is coated. Let the mixture sit 5 minutes, then whisk again thoroughly to break up any clumps that form as the seeds start to gel.
3. 3Divide the mixture evenly among 4 jars or glasses (about 1/2–2/3 cup each). Cover and refrigerate at least 4 hours or overnight until thick and pudding-like. The pudding will set firmly and turn a soft jade green.
4. 4When ready to serve, give each jar a stir. If it is thicker than you like, loosen with a splash of almond milk. Top each jar with sliced strawberries, blueberries, toasted coconut flakes, and sliced almonds.
5. 5For extra café vibes, dust a tiny pinch of matcha over the fruit just before serving. Eat cold with a spoon.
6. 6Pudding keeps up to 5 days refrigerated without toppings. Add fruit and crunch the morning you eat so everything stays fresh.