Ingredients
Scale
For the strawberry layer
- 1/2 cup strawberries, hulled and halved
- 1/3 cup coconut yogurt
- 3/4 cup almond milk
- 1/2 tsp vanilla extract
- 3 tbsp chia seeds
For the matcha layer
- 3/4 cup almond milk (divided)
- 1 tsp matcha powder
- 1/4 cup coconut yogurt
- 1/2 tsp vanilla extract
- 2 1/2 tbsp chia seeds
For topping- Sliced strawberries
Instructions
- For the strawberry layer. Using a blender or food processor, blend the strawberries, coconut yogurt, almond milk, and vanilla extract until you have a creamy, pink milk with no large pieces of strawberry.
- Pour the milk into a bowl and add the chia seeds. Mix well to combine. Transfer to the fridge for 3-4 hours to set.
- To make the matcha layer, heat ¼ cup of almond milk until warm (not scalding hot). Add the match powder and whisk with a whisk or milk frother to break up the powder.
- Add the yogurt and vanilla and mix well with a whisk.
- Add the chia seeds and stir well to combine. Transfer to the fridge for 3-4 hours to set.
- Once the chia pudding are both set, remove from the fridge and stir each one individually to break up any clumps of chia seeds.
- Using 4 ramekins or dessert cups, divide the strawberry chia pudding between the cups, filling about halfway. Repeat for the matcha layer on top of the strawberry layer.
- Top the chia pudding off with sliced strawberries and serve fresh, or store covered in the fridge for 3-4 days.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 197
- Fat: 11.5g
- Carbohydrates: 12.3g
- Fiber: 6.8g
- Protein: 4.7g