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Overhead view of matcha chia pudding in a glass jar topped with berries, toasted coconut, and hemp seeds on a wood table.

Creamy Overnight Matcha Chia Anti-Inflammatory Pudding

A no-cook chia pudding made with matcha, coconut milk, turmeric, and black pepper, chilled overnight into a thick, spoonable breakfast.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Healthy
Calories: 608
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 6 tbsp chia seeds (72 g)
  • 1 1/2 tsp matcha powder culinary grade
  • 3/4 cup full-fat canned coconut milk (180 ml)
  • 1 1/4 cups unsweetened almond milk (300 ml)
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp ground turmeric
  • 1 pinch black pepper freshly ground
  • 1 pinch fine sea salt
For Serving
  • 1/2 cup fresh mixed berries
  • 2 tbsp toasted coconut flakes
  • 2 tbsp hemp seeds

Method
 

  1. In a medium mixing bowl, whisk the matcha powder with 2 tablespoons of the almond milk until no clumps remain.
  2. Add the rest of the almond milk, coconut milk, maple syrup, vanilla, turmeric, black pepper, and salt. Whisk until smooth and pale green.
  3. Add the chia seeds and whisk hard for a full minute so the seeds don't clump together at the bottom of the bowl.
  4. Let the mixture sit for 5 minutes, then whisk again. This second stir is what keeps the chia from settling into clumps.
  5. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding is thick and holds its shape on a spoon.
  6. Stir the chilled pudding once to loosen it, then divide it among 4 small jars or bowls.
  7. Top each serving with fresh berries, toasted coconut flakes, and hemp seeds. Serve cold.

Notes

  • Whisk chia seeds twice, once right after mixing and again 5 minutes later.
  • Chill at least 4 hours; overnight gives the thickest texture.
  • Whisk matcha into liquid first to avoid clumps.
  • Add black pepper with the turmeric so your body absorbs the curcumin.