Vegan Matcha Coconut Pudding

Vegan Matcha Coconut Pudding

Smooth and delicate creamy matcha coconut pudding, fully vegan and gluten-free!

Today…today I was experimenting in my kitchen, like I often do when I get some “me-time”, when I can relax, unwind and just play, the way I like it, with no planning, with no ingredient list.

It’s in situation like this where I often create some of my best dishes. Today, well, today was one of those days!



After work at lunch, I went swimming, got home at 2 pm, had some scrambled eggs and avo toast and then felt like I wanted matcha! At home I had some green tea powder a good friend of mine was very kind to bring over from Japan, so I reach out to that. Then I opened my fridge and reached out to an open can of coconut milk. I thought of making a coconut matcha latte, which is always a good idea, but then I turned and saw a jar of brown coconut sugar sitting on my kitchen counter and thought, what if…what if I make some matcha pudding? So I opened up my fridge again and found out I was out of eggs! Damn!!!!!

Yet, I was not ready to give up on my matcha pudding idea, so I thought why not making it vegan by replacing the egg with some tapioca flour and agar agar!

As I had never made something like this before, I did not really think of taking pictures of the making process, but when the pudding was ready, oh boy, it was good! And so I thought of sharing the recipe with you!

Super easy. Here is what you need:

  • 1 tsp matcha powder
  • 250 ml coconut milk (full fat)
  • 2 tbsp dry coconut
  • 1 heaping tbsp tapioca flour
  • 10 g agar agar
  • 2 tbsp brown coconut sugar

In a saucepan place matcha powder, dry coconut, tapioca flour, agar agar and coconut sugar. Slowly pour in the coconut milk stirring constantly until all ingredients are well mixed.

 

Bring mixture to a gentle boil, stirring constantly. Let is simmer for 2 min. remove from heat, pour into a plate and cover with plastic wrap. Let the pudding cool down completely and refrigerate for 1 h.

Serve it up with your preferred topping! I just used some pomegranate seeds and a sprinkle of dry coconut.

 

This is gluten-free, dairy-free, super healthy and paleo friendly 🙂 Could it get any better?

Love

-Dani

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About the author:

An Italian living in China with a strong passion for cooking! Browse my ‘left-overs’ session for many tasty grub!

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