Tropical Matcha Chia Pudding
A tropical twist on the favorite overnight chia pudding recipe, featuring matcha powder, fresh pineapple, macadamia nuts and toasty coconut.
Servings: 4 servings
Calories: 294kcal
Ingredients
- 3 cups unsweetened vanilla almond milk
- 1 tablespoon matcha powder
- 3 tablespoons honey
- ½ cup chia seeds
- ¼ cup chopped macadamia nuts toasted
- ½ cup chopped pineapple
- ¼ cup unsweetened coconut flakes
Instructions
- Pour matcha powder into almond milk and whisk vigorously to combine (try to get as many chunks of the matcha out as possible.) Whisk in honey, then add chia seeds.
- Let sit for 10 minutes, and then stir again, breaking up any large chunks of chia seeds. Place in refrigerator at least 8 hours or overnight.
- In the morning, remove chia pudding from the refrigerator. Scoop into individual serving vessels and top with macadamia nuts, pineapple and coconut flakes.
Notes
- To make this recipe kid-friendly, simply omit the matcha powder.
- Prepare your chia pudding the night before you plan to enjoy it and just add the toppings the morning of!
- Feel free to sub in any sort of alternative milk for the almond milk. Coconut milk would be amazing in this!
Nutrition
Calories: 294kcal | Carbohydrates: 28g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Sodium: 250mg | Potassium: 169mg | Fiber: 10g | Sugar: 16g | Vitamin A: 188IU | Vitamin C: 10mg | Calcium: 369mg | Iron: 3mg