Lunch & Dinner

Matcha Coconut Pudding

Matcha Coconut Pudding

Matcha is great!

It has this slightly bitter, very unique flavor that reminds you immediately of Japan.

You might know matcha from matcha latte – a drink served mostly in well-designed hip coffee shops around the world.

And indeed, it’s a great way to replace coffee since it’s quite high in caffeine: a matcha tea can contain similar caffeine than a cup of regular coffee, or half of an espresso.

Interestingly, however, the caffeine from matcha seems to work more gentle, providing you with a smoother and longer-lasting feeling of wakefulness compared to coffee.

Not only that, but it’s bright green color is just beautiful, perfect for making desserts and other sweets.

Did you know that matcha is also considered pretty healthy?

It is rich in antioxidants that help your body fight free radicals. Since it’s made by grinding the whole tea leaf, it contains all of the beneficial plant components.

It is also rich in a high in epigallocatechin-3-gallate (EGCG), a compound that has proven to hold anti-cancer properties.

And lastly, green tea, including matcha, has been found to increase weight loss and fat burning.

So, including a little bit of matcha into your life seems like a good idea anyway.

In this recipe, we use the matcha to make a delicious and creamy dessert: a pudding based on matcha and coconut milk.

The coconut milk naturally is creamy, and we improve the consistency by adding agar agar and tapioca starch.

Agar agar will make it more jelly-like, while the starch creates more substance and mouthfeel.

If you can’t find tapioca starch, simply replace it with corn or potato starch.

It’s important to bring everything shortly to a boil. Once the liquid cools down, it will become thick and turn into the creamy consistency that we want.

Are you ready?

Matcha Coconut Pudding

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Enjoy this delicious and creamy Matcha Coconut Pudding.


  • 1 can (400 ml) coconut milk
  • 1.5 tsp matcha powder
  • 2 tsp agar agar
  • 1 tbsp tapioca starch
  • 1-2 tbsp sugar
  • 1 pinch of sea salt
  • 1/2 tsp vanilla extract
  • For the aquafaba cream (optionally)
  • Liquid from 1 can (400 ml) of chickpeas
  • 2 tbsp white sugar
  • 1/2 tsp lemon juice
  • To garnish
  • Shredded coconut, or
  • Sesame seeds



In a saucepan, add the coconut milk with all the other ingredients, stir well.


Bring it to a boil on a stove, stirring continuously.


After it has boiled for around 1 minute, turn off the heat.


Fill the pudding into glass jars or bowls.


Let them cool down at room temperature for around 30 minutes, then add them to the fridge for around 6 hours.


You can garnish it with some shredded coconut or sesame seeds.


(Optionally) Make the cream before serving: simply add the liquid from the chickpeas into a bowl (without the chickpeas). Add the sugar and lemon juice, then whisk it for around 3-5 minutes with a hand mixer until it becomes fluffy and creamy.


Pour the cream over the pudding

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