Take a bite of silky smooth Matcha Pudding Dessert. A rich yet light, easy Asian-style dessert with BIG matcha flavor!
If you love fun, fresh, whimsical desserts — Matcha Pudding Dessert is for you!
Creamy. Light. Elegantly silky. Plus, that smooth roll of bitter matcha. Swoon. Where have you been all my life?
Why Matcha Pudding Dessert?
Matcha Pudding fits into that category of light, not-too-sweet, Asian-style desserts.
Instead of a classic pudding made with heavy cream and egg yolks, this dairy-free recipe is made with coconut milk.
The texture is impossibly light and silky. A hefty dose of matcha powder satisfies that bittersweet green tea craving. Yet everything stays balanced and daintily fresh. And not-too-sweet!
So luscious and airy, you’ll be scraping the cup clean!
- Coconut Milk. Full-fat, canned coconut milk tastes best.
- Matcha. The star ingredient. Use the best matcha powder or green tea powder you can find. High-quality matcha provides the best flavor and color.
- Sugar. For sweetness.
- Gelatine. Can be found in the baking aisle either in small packets (1/4 oz) or a big box (16 oz).
- Bloom gelatine. 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. Heat until steaming but not boiling. If the coconut milk looks clumpy, whisk until well combined. Add sugar and whisk until completely dissolved.
- Add matcha powder. Using a sifter, add matcha powder. Whisk again.
- Add bloomed gelatine. Whisk well. Rest for 5 minutes and whisk again to ensure the pudding will not separate when chilled.
- Chill. Pour into individual glasses or bowls. Chill for 4-6 hours, preferably overnight. Serve and enjoy!
- Use a sifter. Matcha powder clumps easily. Add to the coconut milk with a sifter to avoid clumps.
- Prep serving containers. For individual-sized servings, pour into cups or bowls. The pudding will set as it chills. Clear glass cups or tea cups make pretty containers for the Matcha Pudding.
- Serve with whipped cream. For extra creamy indulgence, serve with ready-made whipped cream.
More Asian-style desserts:
Easy Matcha Pudding Dessert
- 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
- Bloom gelatine. Add water to a small bowl and gently sprinkle gelatine over the top. Make sure to spread evenly over the surface and not in one big clump. Set aside to bloom, about 5-10 minutes.
- Heat coconut milk. In small sauce pan, add canned coconut milk and sugar. Whisk together and heat until steaming but not boiling.
- Add matcha powder. Using a sifter, add matcha powder. Whisk quickly as you add the sifted matcha. This will avoid big clumps.
- Add bloomed gelatine. Off the heat, add bloomed gelatine and whisk well. Rest for 5 minutes and then whisk again. (To ensure that the gelatine is absorbed and well incorporated.)
- Chill. Pour into individual glasses, tea cups, or bowls. Chill in the refrigerator for at least 4-6 hours, preferably overnight. Serve and enjoy!