Love matcha? Need an great on-the-go breakfast? This matcha chia pudding with mango and coconut is a delicious and energizing start to your morning and makes a great breakfast meal prep.

I love that matcha is back in the spotlight. Because this health food nut dietitian – and Japan-o-phile – loves it like crazy.

The funny thing about trends is…if you stick around long enough, you see them more than once.


That makes me feel old…so I shall now bolster myself up with that wonderful Regina Spector line, “today we’re younger than we ever gonna be…” and this dang fine chia pudding.

You guys know that I have been burning the candle at both ends…running my business alongside taking care of my new daughter. Eating well has literally been my saving grace as I can rarely depend on actual sleep for my energy levels. Of course, sometimes I need a little caffeine crutch to keep me moving too.

So, leave it to the sleep-deprived entrepreneur to devise a way to caffeinate her breakfast directly. This chia pudding is like an anti-inflammatory breakfast + caffeine fix in one 5 minute make ahead plant-based recipe.

Just what is so great about matcha? Well, take all that fantastic clinical research on the potential cancer-fighting, skin saving, anti-inflammatory magic of green tea and then boost it…because now you are consuming the whole tea leaf instead of steeping it and throwing it out. And matcha is going to be higher in caffeine than your steeped brew…making it a legitimate substitution for coffee.

Curious about anti-inflammatory nutrition? Pick up a copy of Eat More Plants, with 100 pages of education on plant-based anti-inflammatory nutrition and over 100 easy to prepare recipes!

Sound good? Then gather your ingredients!

This matcha chia pudding with mango and coconut just might be the ultimate easy breakfast: it’s a 5 minute, make ahead plant-based breakfast recipe that’s packed with tummy friendly fibre for those who prefer to chew their breakfast rather than sip it!

  • Light Coconut Milk: the flavour of coconut lends a tropical vibe to this matcha mango duo
  • Fresh or frozen mango: packed with vitamin C, folate and copper as well as anti-inflammatory polyphenols
  • Chia seed: chia seeds contain tummy soothing gel-like soluble fibre as well as a host of minerals such as iron and even plant-based protein!
  • Dried unsweetened coconut: I really like a bit of extra texture in my chia puddings, and the chew of dried coconut is perfect here
  • Matcha: matcha is shade grown, ground whole green tea leaves from Japan. If it’s affordable, buy ceremonial grade matcha for the most nutritional content.
  • Maple syrup: sweeten to taste!

More plant-based overnight oats and chia puddings

Matcha Chia Pudding with Mango and Coconut

The ultimate on-the-go breakfast! Just 5 minutes to make this matcha chia pudding with mango and coconut, packed with fiber and anti-inflammatory!
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  • 1 cup light coconut milk
  • ½ cup fresh or frozen mango
  • 3 tablespoons chia seed
  • 1 tablespoon dried unsweetened coconut
  • 1 teaspoon maple syrup, and more to taste, optional
  • 1 teaspoon matcha powder


  • High Speed Blender or handheld immersion blender


  • In a mason jar or resealable container, use a handheld blender to blend the coconut milk, mango and maple syrup until smooth. Add matcha and give another quick whir.
  • Next, stir in chia seed and coconut by hand and whisk vigorously for about a minute. Wait a minute and repeat stirring session to help chia seed hydrate evenly so it doesn't clump.
  • Place in the fridge for at least an hour…or overnight…and you've got breakfast the next morning.


PRO TIP: If you tasted the matcha mix before you added the chia, you’ll note it tastes lovely and sweet. This sweetness dissipates by the next morning…it will taste like an unsweetened matcha latte. Which is awesome, if that’s how you like it. Need a bit more sweetness? Stir in some more maple syrup in the AM if you wish.

Photo Credit: Melissa Quantz