Take a bite of silky smooth Coconut Matcha Pudding. A rich yet light, easy Asian-style dessert with BIG matcha flavor. Coconut milk makes it dairy-free and extra creamy and luscious!
If you love fun, fresh, whimsical desserts — Coconut Matcha Pudding is for you!
Why Coconut Matcha Pudding?
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 and gluten-free recipe is made with coconut milk. The result is a luxuriously decadent dessert that’s not too heavy but BIG on flavor.
The texture is impossibly light and elegantly silky. Take a bite and experience the creamy smoothness! 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 tasty, you’ll be scraping the cup clean.
Ingredients:
- 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, ceremonial-grade matcha is vibrantly green and provides the best flavor and color. Culinary-grade matcha is a good second choice. Store in the fridge or freezer so it stays fresh.
- Sugar. For sweetness.
- Gelatine. Can be found in the baking aisle of most grocery stores. Look for small packets (1/4 oz) or a big box (16 oz). For ease and convenience, I use gelatine powder. But you can also use gelatine sheets, which can be ordered online or available in specialty shops.
Instructions:
- Bloom gelatine. Add water to a small bowl and gently sprinkle gelatine over the top. Set aside for 5-10 minutes until the liquid is absorbed. 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!
PRO Tips:
- 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.
Watch how to make it:
FAQ:
Can I double the recipe?
Yes, Coconut Matcha Pudding can be easily doubled or tripled. Look at the recipe card for more info.
Why did my Matcha Pudding separate?
To make sure the pudding does not separate into distinct layers, make sure to use full-fat canned coconut. Also, whisk well for each addition.
Do I need to cover the pudding cups when chilling?
No, it’s not necessary to cover. Store in the fridge without a cover!
More Asian-style desserts:
Coconut Matcha Pudding
Equipment
- whisk
- Sifter
- Small or Medium saucepan
- small cups, glasses, or bowls *for serving
Ingredients
- 1 1/2 tsp gelatine powder
- 1/4 cup water
- 1 400 ml/ 14.5 oz can coconut milk *full fat, not the boxed kind
- 3 Tbsp sugar
- 1 Tbsp matcha powder
Instructions
- 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 with lightly sweetened whipped cream, if desired, and enjoy!
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