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!
Servings: 4 large (or 6 medium)
- 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!
*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.