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Matcha Coconut Pudding with Raspberries Recipe

★★★★★

4.7 from 83 reviews
  • Author: Mariam
  • Total Time: 2 hours
  • Yield: 4 servings 1x
  • Diet: Low Lactose

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.

Ingredients

Scale

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)

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

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Find it online: https://aromaofgrandma.com/matcha-coconut-pudding-with-raspberries-recipe/