How to Make a Matcha Colada Chia Pudding
You might not be able to go on vacation with your buds right now...BUT your taste buds can !! Whip up this Matcha Colada Chia Pudding, close your eyes and allow yourself to be transported to a tropical paradise.
It’s like a vacation in a cup, minus the jet lag and sand in your pants.
A treat that is perfect for breakfast on-the-go or a sweet afternoon snack.
1,2,3...“ If you like Matcha Coladas, and getting caught in the rain ” ;)
THIS MATCHA COLADA CHIA PUDDING IS :
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Vegan
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Gluten-free
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Naturally sweetened
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Tropical !
INGREDIENTS (4 CUPS)
Matcha coconut chia pudding
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1 400 mL can of coconut milk
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⅓ cup of white chia seeds
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2 tablespoon of maple syrup
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2 spoons of Teangle Matcha
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⅛ teaspoon of salt
Pineapple purée
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1 ½ cup of fresh or unfrozen pineapple
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1 tablespoon of maple syrup
Iced pineapple salad
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1 cup of frozen pineapple
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2 tablespoon of minced basil
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2 teaspoon of maple syrup
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⅛ teaspoon of salt
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⅛ teaspoon of cayenne pepper
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1 tablespoon of rhum (optional)
Garnish
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1 cup of vegan coconut yogurt
INSTRUCTIONS :
Matcha coconut chia pudding
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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
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With a hand mixer, puree the pineapple with the maple syrup.
Iced pineapple salad
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Just before serving, cut the frozen pineapple in small cubes. Add the remaining ingredients for the iced pineapple salad and mix to combine.
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Divide the pineapple purée between 8 small glasses (½ cup) or four 1 cup glass jars.
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Add the coconut yogurt.
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Top with the iced pineapple salad.
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Enjoy!
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