Matcha Chia Pudding

With Silky Young Coconut Ribbons

This Matcha Chia Pudding is such a great start to your day as it contains some really amazing brain superfoods! So if you forgot to study for a test or prepare for a meeting, don’t worry, this breakfast will save you. (Ok it doesn’t quite work like that, but it’s still really good for you).

Chia seeds are nutritious powerhouses as they are a great source of brain-healthy omega-3s, contain plenty of fibre, protein, fat, calcium, manganese, magnesium and phosphorus. Matcha contains a mild amount of naturally occurring caffeine (about one fifth of the amount of a standard cup of coffee per serve), and also contains the amino acid L-Theanine which helps to release energy in a more balanced way. So no quick energy spike, followed by a crash!

We have paired these two brain boosting foods with delicious fruits to ensure a good range of micronutrients. Feel free to use your own favourite fruit combinations, but we think the ones we have chosen really compliment the creamy, delicate, and softly sweet taste of our Matcha Latte.


2 cup plant-based milk of choice

1 young coconut

1 mango

2 nectarines

6 strawberries

1/2 lime


2-4 tsp Matcha Latte, depending on desired strength

 6 tbsp The Wholefood Pantry Chia Seeds

2 tsp The Wholefood Pantry Maple Syrup, if desired

2 tsp The Wholefood Pantry Buckwheat Kernels

1. Place chia seeds, milk, matcha, and maple syrup in a container, stir to combine. Seal and refrigerate overnight or until set. 

2. Just before serving, open the young coconut. With a knife, shave off the husk around the top of the coconut until you hit the shell. Then take the heel of a large knife and firmly break through the shell (you may want to drain a little water out). Continue cutting into the shell, 3/4 way around the top of the coconut. Peel back the newly-made "lid" from the coconut, and drain the water. Use a spoon to scoop out all the coconut meat, dragging the spoon around the inside of the coconut to create ribbons of silky coconut.

3. Cut up the remaining fruit. 

4. Divide the matcha chia pudding into two bowls, top with the fruit, buckwheat kernels, and coconut ribbons, then squeeze lime juice over the fruit and coconut.

Serves 2


Related Recipes