Easy Matcha Chia Pudding with Creamy Coconut Yogurt

Choose good-quality‚ green matcha powder to make cold matcha chia pudding․ Matcha powder has a slightly grassy and nutty taste․ Combine whole chia seeds in a nondairy milk mixture with natural flavors of maple and vanilla and optional coconut yogurt to create a pudding․

Each jar has half the chia seeds‚ non-dairy milk‚ plain coconut yogurt‚ vanilla extract‚ maple syrup‚ and one big teaspoon of matcha‚ divided between the two jars․ Unsweetened non-dairy milk helps the maple syrup and matcha stand out in the final product․ The addition of yogurt helps make the chia pudding creamier․ You can use black or white chia seeds and Greek yogurt in place of the ingredients in the photos․

After 1 hour of chilling‚ shake the jars with sealed lids and return them to the refrigerator for 1 or more hours․ Seeds are completely expanded if the chilled mixture has a thick‚ puddinglike consistency․ If the mixture remains milky with loose seeds‚ the seeds are not completely expanded․ Failing to shake the jars a second time may lead to an uneven distribution of seeds and other ingredients․ Ensure that lids are tightly sealed before shaking․

Serve the dessert as directed or add toppings such as coconut yogurt and sliced fresh strawberries or other berries and almonds to individual servings․ A note in the recipe for two servings says the pudding can be refrigerated for up to five days and suggests uses for the pudding jars besides desserts‚ such as breakfast․