Heeeeeey. Is it mid August already?? Is it crazy that Halloween costumes are already starting to appear in stores? Time is moving way too fast while I’m here wanting to move like an elderly woman. Anyways, I’ve been trying to improve my diet because this summer body never appeared and the summer is practically over. If I start now, maybe it’ll be here by next summer.
For the past month or so, I’ve replaced my morning pastry with a small serving of chia seed pudding. To also give myself some energy, I’ve put matcha into the chia seed pudding. Although I love matcha, I kept the matcha flavor light to let the coconut from the coconut milk shine. I never though I’d actually enjoy a cup of chia seeds, but I must admit, I’ve enjoyed every bit of this matcha coconut chia seed pudding.
This recipe makes two servings and goes great with any type of berry. I’ve been eating mine with raspberries, blueberries, and/or strawberries topped with slivered almonds. Make the chia seed pudding the night before and top it off the with fruit and slivered almonds when you’re ready to eat.
Matcha Coconut Chia Seed Pudding
3 Tbsp. chia seeds
1 C. light coconut milk
1 tsp. matcha powder
2 Tbsp. honey
1/2 tsp. pure vanilla extract
1/4 C. any fruit of your choice
In a small bowl, combine chia seeds, coconut milk, matcha, honey, and vanilla extract. Mix until all ingredients are combined and matcha has been evenly mixed through. Cover and let sit in the refrigerator for at least 2 hours.
When ready to eat, divide the chia seed pudding into two small bowls and top with fruit and almonds.