Matcha Coconut Pudding

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!

staggered group of glass cups filled with matcha coconut pudding

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.

group of glass cups filled with matcha coconut pudding

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.

white bowl filled with bloomed gelatine on white background

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.

box of gelatine

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

A modern, Asian-style dessert with green tea matcha and coconut milk to keeps things light and fresh. Take a luscious bite of silky smooth Matcha Coconut Pudding — your new dessert BFF!
Prep Time10 mins
Cook Time5 mins
Chilling Time4 hrs
Course: Dessert
Cuisine: Asian, Fusion Food
Keyword: Coconut Panna Cotta, Matcha
Servings: 4 large (or 6 medium)

Ingredients

  • 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

Instructions

  • 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.
    white bowl filled with bloomed gelatine on white background
  • 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.
    small saucepan with coconut milk and whisk and hand holding a sifter filled with matcha powder on top
  • 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.)
    hand whisking green liquid in small saucepan
  • 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!
    glass cups filled with matcha coconut pudding staggered on tray with spoons in foreground

Notes

*This recipe is easy to multiply.  Simply double or triple the amounts.  Just remember, every 4 large or 6 medium servings requires 1 can coconut milk (400ml/14.5oz can), 3 Tbsp sugar, 1 1/2 tsp gelatine, 1/4 cup water, and 1 Tbsp matcha powder.  
*5.  If the Matcha looks clumpy, you can use a sieve when pouring everything into a measuring cup.  That will ensure a lump-free pudding.  

Love this dessert? Check out the Dessert Archives!

All Recipes, Asian Inspired, Dessert, Dinner with Friends, Potluck
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