Green tea pudding? Why not? This recipe is packed full of healthy ingredients that will put a pep in your step. I’m a big fan of matcha green tea, I drink it most afternoons for an extra boost of energy. One day while sipping on a matcha latte, I got the idea for this recipe. I thought it would be a fun twist to make a matcha chia pudding and top it off with some coconut whipped cream resembling a latte.
I’m happy to say that the experiment turned out pretty delicious. This green tea pudding is perfect for breakfast or dessert! It comes together in less than 10 minutes and takes 30 minutes to set in the fridge.
Now let’s talk about the coconut whipped cream, seriously yummy. I have tossed regular whipped cream out the window for this new found treat. Truth be told though, my first attempt at making it was a bit of a disaster. I bought a can a full-fat coconut milk and without researching any techniques, I poured the milk into my kitchen-aid turned it on, and well… let’s just say I was cleaning for a while and didn’t end up with any whipped cream that day.
I later found a great technique on the minimalist baker’s page. See, the trick is to let the can of milk sit in the fridge for 8 hours so the fat separates from the liquid. You only mix the solid part, add some pure maple syrup, and the rest is whipped cream history.
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