What could be better than an energizing and quick Matcha Chia Pudding on a hot summer day! We’re so thrilled to announce that we collaborated with our friends over at Happy Gut on this delish recipe. Packed full of nutrients, healthy probiotics and energizing matcha, this fun summer recipe really has it all. With a bit of prep, this Chia Pudding is perfect for those with super busy mornings looking for something they can quickly grab and go, very similar to overnight oats.
This recipe has two parts, so be sure to start off with the fermentation process. Fermented foods boost the immune system as they are rich in probiotic bacteria, adding beneficial enzymes to the intestinal flora which ultimately increases the overall health of the gut microbiome and immunity.
DYK: Matcha is made from whole tea leaves!
Bonus: Blume’s Coconut Matcha Blend has half the caffeine compared to one cup of coffee; giving you the energy you need without that caffeine crash all while fortifying the immune system. Win-win!
Probiotic Matcha Chia Pudding
Makes 4 cups of Chia Pudding and 1 cup of compote.
Part 1 - Making the Matcha Chia Pudding
- 2 cans coconut milk
- 1/4 cup water kefir grains
- 1 tbsp vanilla
- 1 tsp Blume Matcha Coconut Blend
- 5 tbsp chia seeds
There are two key parts to this recipe, to start:
- Begin by fermenting the coconut milk. Add both cans to a brewing jar, then add the grains. Stir well to incorporate into the milk and grains. Leave in a consistently warm place for 24 hours, covered but not sealed.
- After 24 hours, the coconut milk should be lightly fermented. It may taste slightly sour, this is normal and to be expected!
- Strain the milk into a glass jar using a nylon strainer. Rinse the grains well under warm tap water to remove all coconut residue and return them to dormancy.
- Add remaining ingredients into the jar and mix well. Place in the fridge to thicken overnight or for at least 4 hours.
Part 2 - Preparing the Pudding Toppings (The Best Part!):
- 1 cup chopped up strawberries
- 1/4 cup white sugar (you may also wish to use maple syrup, agave or honey if you prefer an unrefined sweetener)
- 1 tsp vanilla
- Combine ingredients into a saucepan. Cook on medium heat, stirring occasionally.
- Once juice begins to form, mash some of the strawberries.
- Cook for 15 minutes, or until the sauce thickens.
- Remove from heat and leave to cool.
- Once cool, top Matcha Chia Pudding with the Strawberry Compote. Store extra compote into the refrigerator.
- Grab this tasty treat & off you go!
Milk Kefir vs. Water Kefir:
Although water kefir and milk kefir are different grain cultures, both ferment and produce probiotic foods. Water kefir grains respond only to plant-based milk, while milk kefir grains respond only to dairy milk. Water kefir is the perfect alternative for vegans who want the health benefits from kefir without dairy products.
Shop Matcha Coconut Blend
Organically grown and sourced from the Shizuoka region of Japan, this blend is a combination of stone-ground, hand-picked matcha, and antioxidant-rich moringa, with a creamy coconut finish.Shop Matcha Coconut Blend