How to Make a Matcha Colada Chia Pudding

THIS MATCHA COLADA CHIA PUDDING IS : 

• Vegan

• Gluten-free 

• Naturally sweetened

• Tropical ! 

INGREDIENTS (4 CUPS)

Matcha coconut chia pudding

• 1 400 mL can of coconut milk

• ⅓ cup of white chia seeds 

• 2 tablespoon of maple syrup

• 2 spoons of Teangle Matcha

• ⅛ teaspoon of salt

Pineapple purée

• 1 ½ cup of fresh or unfrozen pineapple

• 1 tablespoon of maple syrup

Iced pineapple salad

• 1 cup of frozen pineapple

• 2 tablespoon of minced basil

• 2 teaspoon of maple syrup

• ⅛ teaspoon of salt

• ⅛ teaspoon of cayenne pepper

• 1 tablespoon of rhum (optional)

Garnish

• 1 cup of vegan coconut yogurt

INSTRUCTIONS :  

Matcha coconut chia pudding

1. In a bol, mix the maple syrup and matcha. Add all the remaining ingredients for the coconut-matcha chia pudding layer and mix to combine. Refrigerate overnight or at least 4 hours. 

Pineapple purée 

2. With a hand mixer, puree the pineapple with the maple syrup.

Iced pineapple salad

3. Just before serving, cut the frozen pineapple in small cubes. Add the remaining ingredients for the iced pineapple salad and mix to combine. 

4. Divide the pineapple purée between 8 small glasses (½ cup) or four 1 cup glass jars.

5. Add the coconut yogurt.

6. Top with the iced pineapple salad.

7. Enjoy!

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