Glowing Matcha Chia Pudding with Coconut and Kiwi

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A refreshing vegan chia pudding infused with earthy matcha powder and topped with tropical coconut and kiwi for a luminous green breakfast or snack. This Japanese vegan recipe (gluten free), ready in about 10 minutes, pairs unsweetened almond milk, chia seeds, and matcha powder for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups unsweetened almond milk
• 1/4 cup chia seeds
• 1 tsp matcha powder
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• 1 medium fresh kiwi, peeled and sliced
• 2 tbsp unsweetened shredded coconut

Instructions

1. Step 1: In a mixing bowl, whisk together 1 1/2 cups unsweetened almond milk, 1/4 cup chia seeds, 1 tsp matcha powder, 2 tbsp maple syrup, and 1/2 tsp vanilla extract until matcha is fully dissolved and chia seeds are evenly distributed.
2. Step 2: Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight, stirring once halfway through to prevent clumps, until the mixture thickens to a pudding consistency.
3. Step 3: Before serving, stir the pudding well and divide into two bowls or glasses.
4. Step 4: Top each serving with slices from 1 medium peeled kiwi and sprinkle 1 tbsp unsweetened shredded coconut over the top for a tropical, glowing effect.