Matcha Coconut Chia Pudding

Ingredients

• 40g Dry chia seeds
• 240g Whole milk
• 15g Granulated sugar
• 100g Green kiwifruit, peeled, raw
• 6g Coconut oil

Method

1. 1In a medium bowl or mason jar, combine 240ml whole milk with 3 teaspoons (3g) of matcha powder. Start by whisking the matcha with a small amount of milk to create a smooth paste, then gradually add the remaining milk while whisking continuously to avoid clumps. Use a milk frother or small whisk for best results.
2. 2Add 40g of dry chia seeds to the matcha milk mixture. Stir well to combine and prevent the chia seeds from clumping together.
3. 3Add 15g of granulated sugar to the mixture and stir thoroughly until the sugar dissolves completely. Taste and adjust sweetness as desired.
4. 4Add 5.8g (½ tablespoon) of coconut oil to the pudding. Stir well to incorporate the oil throughout, or use a small blender to emulsify it for a creamier texture.
5. 5Transfer the mixture to a serving bowl or glass. Let the pudding sit for 5 minutes, then stir again as the chia seeds will begin to absorb the liquid and thicken. For a thicker pudding, let it refrigerate for at least 30 minutes or overnight.
6. 6While the pudding is setting, prepare the kiwi topping. Peel and slice the green kiwifruit into thin rounds or dice into bite-sized pieces (approximately 100g total).
7. 7Top the chilled pudding with the fresh kiwi pieces just before serving. The bright green color provides a beautiful contrast to the jade-colored matcha pudding.
8. 8Serve immediately and enjoy. If the pudding has been refrigerated longer, you can add a splash of milk to reach your preferred consistency.