Coconut Matcha Pudding
Take a bite of silky smooth Coconut Matcha Pudding. A rich yet light, easy Asian-style dessert with BIG matcha flavor! Coconut milk makes it dairy-free and extra creamy and luscious!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 tsp gelatine powder
- 1/4 cup water
- 1 400 ml/ 14.5 oz can coconut milk (*full fat, not the boxed kind)
- 3 Tbsp sugar
- 1 Tbsp matcha powder
Instructions
- 1
Bloom gelatine. Add water to a small bowl and gently sprinkle gelatine over the top. Make sure to spread evenly over the surface and not in one big clump. Set aside to bloom, about 5-10 minutes.
- 2
Heat coconut milk. In small sauce pan, add canned coconut milk and sugar. Whisk together and heat until steaming but not boiling.
- 3
Add matcha powder. Using a sifter, add matcha powder. Whisk quickly as you add the sifted matcha. This will avoid big clumps.
- 4
Add bloomed gelatine. Off the heat, add bloomed gelatine and whisk well. Rest for 5 minutes and then whisk again. (To ensure that the gelatine is absorbed and well incorporated.)
- 5
Chill. Pour into individual glasses, tea cups, or bowls. Chill in the refrigerator for at least 4-6 hours, preferably overnight. Serve with lightly sweetened whipped cream, if desired, and enjoy!