The Cascade Kitchen: Coconut Matcha Chia Pudding

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. If you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca

Chia pudding is an easy and healthy snack I love to make in the summer. When it’s hot out, I usually don’t feel like something warm and heavy so this is the perfect option. Adding matcha gives you a boost of energy and the coconut gives it that summery vibe. Not to mention it’s totally customizable to your taste and can be made vegan. It’s the perfect addition to your meal prep rotation. 

Prep Time: 5 minutes

Time to set: Overnight

Ingredients:

1-2 tsp of matcha powder (depending on how strong you want the flavor)

1 cup milk of your choice (I used coconut milk) 

¼ cup chia seeds 

½ tbsp sweetener of your choice (I chose maple syrup) 

Optional toppings: Strawberries, shredded coconut, granola 

Method: 

1. Sift the match powder into a large bowl to ensure there are no lumps. 
2. Whisk the matcha and the milk together until smooth. 
3. Add the chia seeds and sweetener, stir to combine. Ensure all of the seeds are thoroughly mixed in with no clumps. 
4. Scoop the mixture into your container of choice. I like to use a jar so I can take it on the go in the morning. Place in the fridge overnight. 
5. Once set, add your toppings and enjoy!

Lindsey Roberts

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