Indulge in all the matcha goodness with this Matcha Chia Pudding recipe. A delightful blend of matcha, chia seeds, plant milk and topped with coconut yogurt that's perfect on a candida diet.
Discover the enchanting fusion of flavours and health benefits in this Matcha Chia Seed Pudding. Enjoy matcha's metabolism-boosting properties paired with the nutritional wonders of chia seeds to make a gut-healthy treat to fuel your day.
This recipe encapsulates both taste and wellness, making it an ideal choice for those seeking a keto-friendly or candida diet treat that invigorates the senses and nurtures the body.
If you're a chia seed pudding lover, you're also going to want to try this Blackberry Chia Seed Pudding recipe.
- Chia Seeds: These tiny powerhouses offer a hearty dose of fibre and omega-3 fatty acids.
- Plant Milk: Opt for coconut, oat or organic soya to create a creamy base.
- Matcha Green Tea Powder: Renowned for its antioxidants and invigorating earthy floral flavour.
- Powdered Xylitol: A natural sweetener that complements the matcha's bitterness.
- Coconut Yogurt: The perfect topping that provides creaminess and a touch of tang.
See recipe card for quantities.
1. Begin by adding the powdered xylitol and matcha powder to a glass container. If the matcha is particularly lumpy, run it through a small fine mesh sieve first.
2. Pour in a splash of hot water, ensuring it's not boiling hot so as not to burn the delicate matcha. Whisk with a bamboo whisk or spoon until the matcha and xylitol are dissolved, creating a smooth mixture.
3. Incorporate the chia seeds and plant milk into the container. Thoroughly mix the ingredients to achieve a consistent texture.
4. Place the container in the refrigerator to begin to set.
5. After 5-10 minutes, remove it and stir vigorously to eliminate any lumps. Return the container to the fridge to fully set for one hour. This resting period ensures the flavours meld and the chia seeds absorb all the liquid.
6. Just before serving, crown the chia pudding with a generous dollop of unsweetened coconut yogurt.
Enhance the appeal of your macha chia pudding with a sprinkle of toasted pumpkin seeds and a serving of fresh strawberries for a touch of crunch and sweetness.
Swap out the coconut milk and coconut yogurt for your favourite unsweetened plant-based options, although I find higher fat content options such as coconut and oat work best for a creamy finish.
Matcha Intensity: Adjust the quantity of matcha according to your preference. For a milder flavour, use ¼ teaspoon; for a more pronounced matcha taste, opt for ½ teaspoon.
If you’re a matcha lover, a bamboo whisk is a worthy investment to ensure that any lumps are easily and effectively thinned out. Otherwise, a fork or spoon still works well enough to dissolve the matcha and xylitol.
Store any leftover Matcha Chia Pudding in an airtight container in the refrigerator. It's best enjoyed within 2-3 days for optimal flavour and texture.
✨ Top Tip
For a lusciously creamy pudding, opt for higher-fat plant milk varieties like coconut or oat. Ensure the matcha and xylitol have fully dissolved to evenly distribute their flavours.
Matcha has a unique and slightly sweet, grassy flavour with hints of umami. The taste can vary depending on the grade and quality of the matcha but when paired with creamy coconut and and a touch of sweetener, it results in a delicate pudding with the classic gel-like texture of chia seeds.
Although tea and coffee are not recommended on a candida diet, good quality matcha green tea is an exception to this rule despite being a source of caffeine.
Matcha is rich in antioxidants, particularly catechins, which are believed to have various health benefits. It may help boost metabolism, reduce inflammation, improve concentration, and provide a sense of relaxation.
There is even a study that found that the catechins found in matcha may improve the effectiveness of antifungals used to treat candida albicans.
More Candida Diet Dessert Recipes
Looking for other recipes like this? Try these:
Matcha Chia Pudding Recipe – Dairy & Sugar Free
- 25 g chia seeds
- 100 ml plant milk e.g. coconut oat
- ¼ - ½ teaspoon matcha green tea powder
- 1 teaspoon powdered xylitol
- 40 g coconut yogurt
- Optional Toppings:
- 1 tablespoon toasted pumpkin seeds
- Fresh strawberries
- Add powdered xylitol and matcha powder to a glass container. Add a splash of hot but not boiling hot water. Stir with a bamboo whisk or fork to remove the lumps of matcha and dissolve the xylitol.
- Add chia seeds and milk to the glass container, stir well to combine.
- Add to refrigerator, after 5-10 mins remove mix well to remove and lumps and return to fridge to set.
- Leave in the fridge to set fully for at least 1 hour.
- Top with coconut yogurt and serve with toasted pumpkin seeds and fresh strawberries before serving.