I don’t know about you, but I love a cool, creamy, no-bake treats—and this Lavender Matcha Chia Pudding is exactly that kind. It’s light and refreshing, but still totally satisfying thanks to the creamy coconut milk and the fun texture of chia seeds. The earthy flavor of matcha blends beautifully with the subtle floral notes of lavender, making it one of those dreamy easy matcha desserts you’ll want to make again and again.
And let’s talk about how simple this is—it’s the ultimate no bake dessert! Just stir, chill, and serve. Whether you’re planning a brunch, packing lunches, or just want something different for your afternoon sweet tooth, this is one of those low-effort, high-reward recipes that’ll make you feel like a kitchen genius.
Ingredients for Lavender Matcha Chia Pudding
You only need a handful of ingredients to make this elegant little treat:
For the Matcha Chia Pudding:
- 1 can coconut milk (or milk of choice)
- 2–3 tsp matcha powder (culinary grade is great here)
- 1–2 tbsp maple syrup or honey (to taste)
- 1 tsp vanilla extract
- 1/4 cup chia seeds
For the Lavender Whipped Cream:
- 1 cup heavy cream
- 1 tsp dried culinary lavender
- ¼ cup powdered sugar (or to taste)
- ½ tsp vanilla extract
- Light purple food coloring (optional
A quick note: If you’re new to using lavender in recipes, a little goes a long way. We’re only using 1 teaspoon here, which gives it a soft, delicate floral taste without being overpowering.
How to Make Lavender Matcha Chia Pudding
Make the Matcha Chia Pudding:
- In a bowl, whisk together the coconut milk, matcha powder, honey, and vanilla until smooth and no matcha clumps remain.
- Stir in chia seeds.
- Let sit for 5 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like.
Infuse the Cream with Lavender:
- Take about 2 tablespoons of your heavy cream and place it in a small microwavable dish. Microwave in 20-30 second increments until the cream just starts to bubble.
- Add lavender to your hot cream and let it steep 4-5 minutes (I went for a full 5 because I love lavender flavor, but if you don’t like it as much 4 might be enough for you).
- Using the small strainer, strain the lavender away from the cream. I like to use the back of a spoon to gently press down on the lavender in the strainer to squeeze out all the extra flavor I can.
- Add your lavender-infused cream back with the rest of the cream. Let it chill a bit before whipping it all.
Make the Whipped Cream:
- Once the infused cream is cold, whip it with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla, and continue whipping to stiff peaks.
- Add some light purple food coloring for extra color
- Chill until ready to use.
Assemble Lavender Matcha Chia Pudding:
- In a small cup or jar, spoon some matcha chia pudding
- Add your lavender-infused whipped cream to a piping bag with a star tip (I like the Wilton 1M tip)
- Pipe pretty swirls of lavender whipped cream on top of your matcha chia pudding and serve right away
- If not serving right away, store in the fridge
Pro Tips for Perfect Lavender Matcha Chia Pudding
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- Use full-fat coconut milk for an extra creamy texture that makes the pudding feel more like dessert than breakfast.
- Add a bit of extra milk for better texture. I don’t actually measure how much I ever add, but if I want even more matcha chia pudding and a slightly thinner texture, I usually add about ½ cup of extra milk. If I don’t feel like opening up a can of coconut milk just for that bit, I’ll even use cow’s milk; but coconut milk, almond milk or any kind of milk will work.
- Make it ahead! The matcha chia pudding keeps well in the fridge for up to 4 days, so it’s great for meal prep or hosting brunch.
- Add the Whipped Cream Right Before Serving. Going along with the point above, I recommend making your whipped cream and topping your matcha chia pudding day-of for best results. However, I will say, I found an extra one of these with whipped cream that was already 6 days old at the back of my fridge (yay!), and I still thought it was delicious!
- Tweak the sweetness to your liking. Maple syrup, honey, or agave all work for matcha chia pudding—just taste and adjust before chilling.
- Use a piping tip in a piping bag for your lavender whipped cream. I like to use the Wilton 1M tip for pretty swirls. It’s certainly optional, but I think it makes things much prettier for that little bit of effort.
FAQs
Can I use a different milk instead of coconut milk?
Absolutely! Any plant-based milk will work—almond, oat, soy, or cashew milk are all good options. You can also use cow’s milk. Just keep in mind that using a thinner milk will give you a slightly less creamy result. Coconut milk from a can gives you a super creamy, dreamy matcha chia pudding in the end.
Where can I find culinary-grade lavender?
Most health food stores, spice shops, or even online retailers sell culinary-grade lavender. I got mine off of Amazon, and one little bag really lasts me quite a while. Be sure to get one labeled for cooking and not just for potpourri, though!
Can I skip the lavender if I’m not a fan of floral flavors?
Yes! This chia pudding is still delicious as a plain matcha version. I believe it would taste positively decadent with some plain whipped cream (with vanilla extract added) and chocolate shavings on top.
Can I turn this into a layered parfait?
Totally! Try layering it with vanilla yogurt, granola, or mashed berries for a fun presentation. Make sure you consider the weight and density of your ingredients and put the heaviest layer on the bottom.This easy dish makes a gorgeous and healthy brunch idea as well as a unique addition to a dessert table.
Do I have to dye my whipped cream?
Definitely not! I like to use the light purple food coloring with lavender-flavored things just to indicate that the whipped cream has some kind of flavor to it. However, you certainly don’t have to color your whipped cream at all!
If you’re looking for something refreshing, unique, and almost too pretty to eat, this Lavender Matcha Chia Pudding checks all the boxes. It’s creamy, naturally sweetened, and bursting with beautiful spring flavors—plus, it’s one of the easiest no bake desserts you can make in under 10 minutes of hands-on time.
This recipe has quickly become one of my go-to easy matcha desserts because it feels so elegant with so little effort. Whether you’re making it for yourself, meal prepping a few jars for the week, or impressing your friends with a dreamy brunch spread, this one’s a winner.
So grab that matcha powder and a little sprinkle of lavender, and treat yourself to this chilled, creamy magic. You deserve it!
Lavender Matcha Chia Pudding
Equipment
- 1 Small strainer
- mixing bowls
- Electric Hand or Stand Mixer
- Piping bag with star tip optional, for swirling on whipped cream
Ingredients
Matcha Chia Pudding
- 1 cam 1 can coconut milk or an equivalent amount of another milk
- 2-3 tsp matcha powder, depending on how strong you want the flavor to be use culinary grade or matcha that's specifically marked as okay for cooking
- 1-2 Tbsp honey, depending on how sweet you want your chia pudding to be or maple syrup
- 1 tsp vanilla
- 1/4 cup chia seeds
Lavender Whipped Cream
- 1 cup heavy whipping cream
- 1 tsp dried culinary lavender make sure it's lavender that's marked as okay for cooking
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- light purple food coloring optional
Instructions
Make the Matcha Chia Pudding:
- In a bowl, whisk together the almond milk, matcha powder, sweetener, vanilla, and salt until smooth and no matcha clumps remain.
- Stir in chia seeds.
- Let sit for 5 minutes, then stir again to break up any clumps.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like.
Infuse the Cream with Lavender
- Take about 2 tablespoons of your heavy cream and place it in a small microwavable dish. Microwave in 20-30 second increments until the cream just starts to bubble.
- Add lavender to your hot cream and let it steep 4-5 minutes (I went for a full 5 because I love lavender flavor, but if you don't like it as much 4 might be enough for you).
- Using the small strainer, strain the lavender away from the cream. I like to use the back of a spoon to gently press down on the lavender in the strainer to squeeze out all the extra flavor I can.
- Add your lavender-infused cream back with the rest of the cream. Let it chill a bit before whipping it all.
Make Lavender Whipped Cream
- Once the infused cream is cold, whip it with an electric mixer until soft peaks form.
- Add powdered sugar and vanilla, and continue whipping to stiff peaks.
- Add some light purple food coloring for extra colorChill until ready to use.
Assemble the Lavender Matcha Chia Pudding
- In a small cup or jar, spoon some matcha chia pudding
- Add your lavender-infused whipped cream to a piping bag with a star tip (I like the Wilton 1M tip)
- Pipe pretty swirls of lavender whipped cream on top of your matcha chia pudding and serve right away
- If not serving right away, store in the fridge
