Chia Pudding with Matcha Whip

These zen matcha cups are bursting with amazing nutrition. This superfood breakfast will fill you up, keep you both hydrated and regular, and provide your system with deep nourishment. It also makes a delicious dessert!

 

Makes 4 servings - Prep time: 12 minutes - Cook time: 2 hours

 

Ingredients for the Pudding:

2 scoops Pineapple Chia Cleanse

4 cups unsweetened coconut milk or nut milk of choice

2 tablespoons plus 1½ teaspoons agave syrup or sweetener of choice

1 teaspoon matcha

1/2 teaspoon vanilla bean powder

3/4 cup chia seeds

 

Ingredients for the Matcha Whip:

1 cup young Thai coconut meat

1/4 to 1/2 cup coconut water

1 teaspoon matcha

1/2 teaspoon vanilla bean powder

1 tablespoon agave syrup or sweetener of choice

 

Directions:

- To make the pudding, put the coconut milk, agave syrup, matcha, vanilla powder, and any toppings you like (berries or chopped fresh fruit) into a half-gallon jar with a tight lid. Cover and shake to combine.

- Add the chia seeds and shake vigorously for a few minutes so that the chia seeds won't clump together.

- Transfer to the refrigerator and chill for about 1 hour, until the mixture develops a pudding-like consistency.

- To make the matcha whip, combine all of the ingredients in a high speed blender and blend until smooth.

- Transfer to a glass jar with a tight lid, then cover and transfer to the refrigerator to chill for about 1 hour, or until set. 

- To serve, spoon the chia pudding into bowls and top with the matcha cream and your favorite fresh fruits.

(Note: store pudding in the refrigerator for up to 5 days, and store whip in the refrigerator for up to 4 days)!