Half-Matcha and Coconut Milk Chia Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing chia pudding made with half the sugar and blended matcha powder for an earthy, lightly sweet breakfast or snack. This Asian-inspired recipe (vegan), ready in about 10 minutes, combines chia seeds, unsweetened coconut milk, matcha green tea powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" 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.

Prep: 10 min Serves 2 Asian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1 cup unsweetened coconut milk, 1 tsp matcha green tea powder, 1 tbsp maple syrup, and 1/2 tsp vanilla extract until the matcha is fully dissolved and mixture is smooth.
  2. Step 2: Stir in 1/4 cup chia seeds thoroughly to prevent clumping.
  3. Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to evenly distribute chia seeds.
  4. Step 4: Before serving, stir the pudding well and divide into 2 bowls or jars. Top each with 1/4 cup fresh berries for a vibrant, fresh finish.

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