Lavender Matcha Chia Pudding
This creamy Lavender Matcha Chia Pudding is a dreamy no bake dessert made with coconut milk, matcha, and a hint of floral lavender. It’s light, refreshing, and perfect for spring or summer! Ready in minutes and perfect for meal prep, brunch, or a healthy sweet treat.
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