Matcha Chia Breakfast Pudding (Real Food, Paleo, Vegetarian, Vegan)

My daughter is a huge fan of a frozen coconut milk matcha drink from a nearby big-name coffee shop. I have never ordered a matcha-flavored anything and so this is my first time actually making something with matcha green tea!

Matcha green tea is a finely ground and concentrated green tea traditionally used in Japanese tea ceremonies for years. It very popular among health experts, top nutritionists, since it is touted as a super healthy beverage, useful in fighting fat and even cancer.

Since matcha green tea is so finely ground, I found it really easy to incorporate the powder in this recipe and aficionados will find no shortage of recipes using this green tea, including flavored beverages and desserts!

Quality matcha green tea may be a little prohibitive when it comes to price, but only a small amount is needed to make tea or this chia pudding. And you know, that chia puddings are one of those perfect Paleo/vegan easy-make meals, which are always great to have on hand for busy mornings or quick afternoon snacks.

Matcha Chia Breakfast Pudding

1 1/2 cups full-fat coconut milk (I find Thai Kitchen by the case at my local Costco)
4 tablespoons chia seeds
2 tablespoons pure maple syrup (plus more, to taste)
1 1/2 teaspoon matcha green tea powder (I used Matcha Love)
Dash of good vanilla
Healthy pinch of pink salt
Hemp seeds, for topping (optional)

In a glass container, combine all of the ingredients and stir really, really well. No clumps of chia seeds or matcha tea powder should remain. Cover tightly, and store in the refrigerator for at least 4 hours before serving, or overnight.

Before serving, stir well, and top with hemp seeds.

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