Matcha Coconut Pudding with Raspberries Recipe

Introduction

Matcha pudding is a creamy, lightly sweet dessert that combines the earthy flavor of green tea with rich coconut milk. It’s a simple treat that’s both refreshing and elegant, perfect for a quick indulgence or special occasion.

Ingredients

• 2 teaspoons matcha
• 13.5 ounces full-fat coconut milk
• 2 teaspoons gelatin
• 2 tablespoons honey (or more to taste)
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 teaspoon vanilla extract
• 12 raspberries (optional garnish)

Instructions

1. Step 1: Measure out the matcha into a small bowl.
2. Step 2: Shake the can of coconut milk well, then whisk ¼ cup of it with the matcha until combined. Some clumps are fine and will be smoothed out later.
3. Step 3: Stir in the gelatin to bloom and set the bowl aside.
4. Step 4: Heat the remaining coconut milk, honey, and salt over medium heat, stirring frequently, until steaming but not boiling.
5. Step 5: Remove from heat and add the gelatin, matcha, and coconut milk mixture to the pot. Stir well, then pour in the vanilla extract.
6. Step 6: Use an immersion blender or transfer the mixture to a blender to blend until smooth and fully combined, with no matcha lumps remaining.
7. Step 7: Pour the mixture into a medium bowl. Chill uncovered for 30 minutes, then cover and chill for another 1½ hours or until set. The pudding can be kept in the fridge for up to 4 days.
8. Step 8: When ready to serve, beat the pudding with a hand mixer until fluffy and smooth. It will go from chunky to creamy with patience.
9. Step 9: Divide the pudding into four bowls or cups and garnish with fresh raspberries if desired. Serve immediately.

Tips & Variations

• For a vegan version, substitute gelatin with agar-agar following package instructions, though texture may vary slightly.
• If you prefer less sweetness, reduce the honey or use a sugar substitute of your choice.
• Use flavored coconut milk or add a pinch of cinnamon for a subtle twist.
• Garnish with shredded coconut or toasted nuts instead of raspberries for added texture.

Storage

Store the pudding in an airtight container in the refrigerator for up to 4 days. Re-whip the pudding with a hand mixer before serving if it becomes too firm or dense.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, the pudding can be made up to 4 days in advance and stored in the fridge. Just re-whip it before serving for the best texture.

What if I don’t have an immersion blender?

You can transfer the pudding mixture to a regular blender to blend until smooth. Just be careful with the hot liquid and blend in batches if needed.

Matcha Coconut Pudding with Raspberries Recipe

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★★★★★

4.7 from 83 reviews

• Author: Mariam
• Total Time: 2 hours
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

This creamy and vibrant Matcha Pudding is a delightful dessert made with full-fat coconut milk, matcha powder, and gelatin for a smooth, velvety texture. Naturally sweetened with honey and flavored with vanilla, it offers a perfectly balanced taste of earthy matcha with a hint of sweetness. Served chilled and topped with fresh raspberries, this pudding is a refreshing and elegant treat suitable for those seeking a dairy-free indulgence.

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Ingredients

Scale 1x2x3x

Matcha Mixture

• 2 teaspoons matcha powder
• ¼ cup full-fat coconut milk (shaken)
• 2 teaspoons gelatin

Sweetened Coconut Milk

• 13.5 ounces full-fat coconut milk (remaining after ¼ cup)
• 2 tablespoons honey (adjust to taste)
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 teaspoon vanilla extract

Garnish

• 12 fresh raspberries (optional)

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Instructions

1. Prepare the matcha base: Measure 2 teaspoons of matcha powder into a small bowl. Shake and whisk ¼ cup of the full-fat coconut milk with the matcha until combined, allowing some clumps since they will smooth out later.
2. Bloom the gelatin: Stir 2 teaspoons of gelatin into the matcha and coconut milk mixture to rehydrate it. Set this aside to bloom while you prepare the rest.
3. Heat the sweetened coconut milk: Pour the remaining coconut milk into a pot and add 2 tablespoons of honey and ⅛ teaspoon kosher salt. Heat over medium, stirring frequently, until the mixture is steaming but not boiling.
4. Combine gelatin mixture: Remove the pot from heat and stir in the gelatin, matcha, and coconut milk mixture. Add 1 teaspoon of vanilla extract and mix well.
5. Blend until smooth: Use an immersion blender or transfer the mixture to a blender to whisk everything thoroughly until no matcha lumps remain and the pudding mixture is uniform.
6. Chill the pudding: Pour the matcha mixture into a medium bowl and refrigerate uncovered for 30 minutes. Then cover and chill for an additional 1½ hours or until the pudding has set solidly.
7. Whip the pudding: When ready to serve, use a hand mixer to beat the chilled pudding until light, fluffy, and smooth, transitioning from chunky to creamy texture.
8. Serve and garnish: Divide the fluffy matcha pudding into four bowls or cups. Top each serving with fresh raspberries if desired, and enjoy immediately.

Notes

• Be careful not to boil the coconut milk mixture as it can affect the texture and gelatin setting.
• If preferred, agave syrup or maple syrup can substitute honey to keep it vegan, but gelatin may need to be replaced with agar agar for a fully vegan pudding.
• Using an immersion blender ensures no matcha clumps and yields a smoother pudding.
• The pudding can be stored covered in the refrigerator for up to 4 days.
• For a more intense matcha flavor, increase the matcha powder slightly, but balance sweetness accordingly.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Japanese-inspired

Keywords: matcha pudding, coconut milk dessert, gelatin dessert, Japanese dessert, easy pudding recipe, vegan-friendly dessert option, healthy sweet treat