Matcha Coconut Chia Pudding

This Matcha chia seed pudding with coconut and vanilla is the perfect healthy, vegan and gluten-free breakfast. This recipe was developed by Eva Gaillot of The French Coconut, a passionate creator of vegan recipes.

This breakfast gives you a high dose of antioxidants thanks to combination of powerful Matcha tea antioxidants with those of chia and flax seeds. These seeds are also an excellent source of fibre, vitamins, minerals, plant protein and healthy fats.

Serve your pudding with seasonal fruit, raspberries, blueberries, figs, coconut and granola for added colour and yumminess.

Good news: it’s very easy to carry to the office!

For 2 people:

• 1 cup of almond or coconut milk

• 1/4 cup of chia seeds

• 2 dessert spoons of flax seeds

• 3 dessert spoons of vegetable yoghurt or coconut milk

• 2 teaspoons of maple syrup

• 1.5 teaspoons of IRO Matcha tea for Cooking

• 2 dessert spoons of grated coconut

• 1/4 teaspoon of vanilla powder

• The evening before: put all the ingredients in a jar, mix with a spoon, close the jar, shake well and leave in the fridge overnight.

• The next morning: serve with fresh fruit and garnish with grated coconut and granola.

• If you are on the move, simply leave it in the jar!

If you don’t have any vegetable yoghurt or coconut milk to hand, you can use an extra half cup of vegetable milk (almond or coconut milk) instead.