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Four glass jars of green matcha chia gel topped with diced mango and coconut flakes on a pale wooden board

Matcha Chia Energy Gel Cups with Maple and Coconut

Chia seeds, matcha, coconut milk and maple syrup chill into four soft gel cups that keep for 4 to 5 days. Top with mango and coconut flakes before eating.
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Prep Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 4 jars
Course: Snack
Cuisine: Japanese-Inspired
Calories: 226
Ingredients Method Notes

Ingredients
  

Gel base
  • 36 g chia seeds / 3 tbsp
  • 2 tsp matcha powder (4 g); sifted
  • 60 ml warm water / 1/4 cup; about 70 C / 160 F
  • 190 ml cold water / 3/4 cup
  • 250 ml full-fat canned coconut milk / 1 cup; shaken well
  • 3 tbsp maple syrup (60 g)
  • 1/2 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/8 tsp fine sea salt
Toppings
  • 100 g ripe mango / about 2/3 cup; diced, or use raspberries
  • 2 tbsp unsweetened coconut flakes (12 g)

Method
 

  1. Sift the matcha through a fine-mesh sieve into a 12 cm / 5-inch bowl. Add the 60 ml of warm water (70 C / 160 F) and whisk for about 30 seconds until no lumps remain and the surface is frothy.
  2. In a 1.5-liter / 6-cup mixing bowl, combine the shaken coconut milk, 190 ml cold water, maple syrup, vanilla, lemon juice and salt. Pour in the matcha mixture and whisk until evenly green, then add the chia seeds and whisk for 1 full minute so the seeds separate.
  3. Let the bowl sit on the counter for 10 minutes. Whisk again, scraping the bottom, until you see no clumps and the mixture looks slightly thickened.
  4. Divide the mixture among four 200 ml / 7 oz jars, about 140 ml each. Cover and chill for at least 4 hours, or overnight, until the gel holds a spoon trail.
  5. Dice the mango. Just before eating, top each jar with a quarter of the mango and a half tablespoon of coconut flakes.

Notes

  • Sift the matcha first. A fine-mesh sieve catches lumps that whisking alone won't break up.
  • Whisk again at the 10-minute mark and scrape the bottom of the bowl.
  • Chill at least 4 hours. Overnight gives the firmest gel.
  • Never eat chia seeds dry. They need to soak before they're safe and pleasant to eat.