Overnight Matcha Coconut Yogurt Chia Pudding
This creamy Overnight Matcha Coconut Yogurt Chia Pudding is a refreshing make-ahead breakfast or snack packed with protein, fibre, healthy fats, and antioxidants. Greek yogurt adds creaminess and extra protein while chia seeds provide soluble fibre to help support steady blood sugar levels. It's easy to prepare in just a few minutes and perfect for meal prep.
Servings: 2
Calories: 179kcal
Ingredients
- 1 tsp Matcha powder culinary-grade (optional, for best taste)
- 2 tbsp hot water (about 80°C/175°F, not boiling)
- 1/2 cup Greek yogurt plain, 0%
- 1/2 cup unsweetened coconut milk in a carton
- 3 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- Pinch of salt (optional)
Optional Toppings
- 1/2 cup fresh strawberries, sliced or blueberries
- 2 tbsp unsweetened shredded coconut
- 2 tbsp sliced almonds or pumpkin seeds
Notes
Note:
- Nutrition analysis does not reflect optional toppings.
- Choose one or two toppings to add flavour, texture, and extra nutrients while keeping portions balanced.
Equipment
- 1 Fine mesh sieve
- 1 Small bowl or mug
- 1 Small whisk
- 1 Instant-read or digital kitchen thermometer
- 1 Mixing bowl or mason jar
- Measuring cups and spoons
Instructions
- Using a fine-mesh sieve or small sifter, sift the matcha powder into a small bowl or mug. Heat the water to 80°C (175°F) and check the temperature using an instant-read or digital kitchen thermometer. Add the hot water to the matcha and whisk until smooth and lightly frothy.
- In a separate mixing bowl or mason jar, whisk together the Greek yogurt, coconut milk, vanilla extract, maple syrup, and salt (if using) until smooth.
- Pour the prepared matcha into the yogurt mixture and whisk until fully combined.
- Stir in the chia seeds until evenly mixed.
- Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from settling and clumping.
- Cover and refrigerate for at least 2 hours or overnight, until the pudding has thickened.
- Stir before serving and divide into serving bowls or jars. Top with fresh berries, unsweetened shredded coconut, sliced almonds, hemp hearts, or pumpkin seeds, if desired.
Cooking Tips
- Sift the matcha first: Use a fine-mesh sieve or small sifter to sift the matcha powder before adding the hot water. This helps prevent clumps.
- Use hot, not boiling, water: Heat the water to about 80°C (175°F) and use a thermometer to check the temperature. This preserves the delicate flavor of matcha and prevents bitterness.
- Whisk the yogurt and coconut milk together: This creates a smooth, creamy base before adding the matcha.
- Stir twice: Mixing again after 5 minutes helps distribute the chia seeds evenly and prevents clumping.
- Adjust consistency: Add a splash of coconut milk before serving if you prefer a thinner pudding.
- Add toppings just before serving: This keeps fruit fresh and nuts or seeds crunchy.
Nutrition
Nutrition Facts
Overnight Matcha Coconut Yogurt Chia Pudding
Serving Size
0.5 cup
Amount per Serving
Calories
179
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1.5
g
9
%
Trans Fat
0
g
Sodium
53
mg
2
%
Potassium
96
mg
3
%
Carbohydrates
19
g
6
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
10
g
20
%
Vitamin D
1.3
µg
9
%
Calcium
321
mg
32
%
Iron
1.9
mg
11
%
Magnesium
83
mg
21
%
Zinc
1.3
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.