Coconut Matcha Pudding

close up of glass cup filled with matcha coconut pudding with spoon digging in

5 from 1 vote

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!

Prep Time10

Cook Time5

Chilling Time4

Course: Dessert

Cuisine: Asian, Fusion Food

Keyword: Coconut, Matcha, Pudding

Servings:

Calories: 51kcal

Author: The Subversive Table | Lis Lam

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!

Video

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.

Nutrition