Bright, creamy and easy to make ahead, these Matcha Chia Pudding Parfaits are perfect for spring brunch gatherings. If you’re looking for healthy brunch food ideas, “super seeds” like chia seeds and flaxseed meal make it simple to add wholesome nutrition to your morning while creating a rich, satisfying texture. Layered with coconut yogurt and fresh fruit, they’re a fresh and beautiful way to bring something homemade to the table.
Bright, creamy and easy to make ahead, these Matcha Chia Pudding Parfaits are perfect for spring brunch gatherings. If you’re looking for healthy brunch food ideas, “super seeds” like chia seeds and flaxseed meal make it simple to add wholesome nutrition to your morning while creating a rich, satisfying texture. Layered with coconut yogurt and fresh fruit, they’re a fresh and beautiful way to bring something homemade to the table.
In a medium bowl, whisk together matcha powder, chia seeds, flaxseed meal and salt. Add coconut milk, maple syrup and vanilla extract, if using.
Whisk until well combined and the matcha is fully dissolved. Cover and refrigerate overnight, or at least 6 hours, until fully thickened.
Divide the chia pudding evenly among jars or serving dishes.
For meal prep, top with coconut yogurt and fruit, then cover and refrigerate. Alternatively, add yogurt, fruit and mint just before serving.
Chia pudding is best enjoyed within 4 days when stored covered in the refrigerator.
This recipe uses coconut milk for both flavor and texture. Other milks, such as cashew, almond or oat, can be used with good results, though the texture may be slightly lighter.
For an extra thick pudding, swap half of the coconut milk with coconut yogurt.
