A modern, Asian-style dessert with green tea matcha and coconut milk to keep things light and fresh. Take a luscious bite of silky smooth Matcha Coconut Pudding — your new dessert BFF!
Hi, I’m Lis. I’m a foodie who doesn’t like sweets. And yet, I’ve fallen in love with a dessert: Matcha Coconut Pudding. Creamy. Light. Elegantly silky. Plus, that smooth roll of bitter matcha. Swoon. Where have you been all my life?
The most addictive quality about Matcha is that bitter edge. But unlike the jagged little pill of Alanis Morissette yore, this dessert is easy to swallow. Too easy, in fact. One spoonful will keep you coming back for more.
Also, the coconut milk. This is not a classic pudding made with heavy cream and egg yolks. Instead, enjoy a light and airy Asian-style dessert that’s also dairy-free. A hefty dose of matcha satisfies that green tea craving. Yet the coconut milk keeps everything balanced and daintily fresh.
This is the kind of dessert I love to serve. Fun. Fresh. Whimsical. Easy to multiply and easy to prep in advance. Plus, that silky smooth spoonful of matcha flavor! YUM! I hope you will love serving it, too!
How to Make Matcha Coconut Pudding:
Add water to a small bowl and gently sprinkle gelatine over the top. Set aside for 5-10 minutes. This will allow the gelatine to bloom.
Heat coconut milk in a small sauce pan until steaming but not boiling. If the coconut milk looks clumpy, whisk until well combined.
Add sugar and whisk until completely dissolved. Then, using a sifter, add matcha powder. Whisk again.
Add gelatine mixture and whisk. Let liquid sit for 5 minutes and whisk again.
Pour into individual glasses or bowls and chill for 4-6 hours, preferably overnight. Serve and enjoy!
Key Ingredient: Gelatine
For some reason, gelatine comes in two sizes: tiny packets (1/4 oz/7g/2 1/4 tsp) or ginormous box (500 ml/2 cups).
I think the ginormous box provides better value. It lasts forever and doesn’t go bad. And yet, most people buy the tiny packets.
I tried making this recipe tiny packet-friendly. But no matter how hard I tried, I couldn’t get the right consistency. I wanted a jiggly, wobbly texture. But without heavy cream and egg yolks, getting the right ratio of gelatine to coconut milk was essential.
After many failed attempts, I finally found the perfect ratio: 1 1/2 tsp gelatine for 1 400ml/14.5 oz can of coconut milk.
If you’re using the tiny packet of gelatine (each contains 2 1/4-1/2 tsp), you’ll have leftovers. But I think you’ll be pleased with the end result. My suggestion? Pour leftover gelatine into a small glass jar and save for a rainy day. After collecting enough gelatine, you’ll have enough to make Coffee Jello. Or more Matcha Coconut Pudding. 🙂
Also, working with gelatine can be tricky. Some tips: Make sure the coconut milk is steaming but not boiling. Also, be sure not to skip the final 5 minutes of sitting. The gelatine needs to fully absorb into the liquid. That will ensure the pudding does not separate during chilling!
Matcha Coconut Pudding
- 1 1/2 tsp gelatine
- 1/4 cup water
- 1 400 ml/ 14.5 oz can coconut milk full fat, not boxed
- 3 Tbsp sugar
- 1 Tbsp matcha powder
- Add water to a small bowl and gently sprinkle gelatine over the top. Make sure to spread evenly over the surface and not to let it clump in one area. Set aside to bloom, about 5-10 minutes.
- Heat coconut milk in small sauce pan until steaming but not boiling. If the coconut milk looks clumpy, don't worry. (Sometimes the solids are stuck to the lid of the can.) Whisk the solids and liquid together until well combined.
- Add sugar and whisk until completely dissolved. Using a sifter, add matcha powder and whisk well.
- Add gelatine mixture and whisk well. Let sit for 5 minutes and then whisk again. (To ensure that the gelatine is absorbed and well incorporated.)
- Transfer to a measuring cup for easy pouring. Then pour into individual glasses or bowls. Chill in the refrigerator for at least 4-6 hours, preferably overnight. Serve and enjoy!