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!
Equipment
- High Speed Blender or handheld immersion blender
Ingredients
- 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
Instructions
- 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.
Notes
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.