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+ servings

Matcha Mango Chia Pudding

Print Recipe
Two amazing things in one healthy, anti-inflammatory and caffeinated breakfast!
Cuisine American, Japanese
Keyword chia pudding, mango, matcha
Dietary Preference Gluten-Free, paleo-friendly, vegan, vegetarian
Servings 1


  • Blender


  • 1 cup light coconut milk
  • 1/2 cup fresh or frozen mango
  • 3 tablespoon chia seed
  • 1 tablespoon coconut
  • 1 teaspoon maple syrup or honey (and more to taste, optional)
  • 1 teaspoon matcha powder


  • 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 and whisk vigorously for about a minute. Wait a few minutes and repeat stirring session.
  • Go ahead and repeat this cycle once more for chia pudding perfection. (You do this to ensure that the chia doesn't clump together as it hydrates.)
  • Place in the fridge 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.