Matcha Pudding

Matcha pudding is an easy and creamy paleo dessert you can whip along with just some elements. In the event you love Japanese inexperienced tea, this dreamy non-dairy, gluten-free, and egg-free deal with will hit the spot!

It’s no secret that I really like matcha SO VERY MATCHA. A lot in order that I’m droppin’ puns like a dad! Longtime Nomsters know that I’m form of obsessive about matcha, which is why I incorporate this finely milled Japanese inexperienced tea leaf into plenty of recipes (e.g. Chilly Matcha Latte, No-Bake Matcha Cheesecake, Matcha Coconut Gummies, and Chilly Brew Matcha). In the event you’re not a fan of pumpkin-spiced all the pieces within the autumn, give this scrumptious matcha pudding a shot—it has simply the correct amount of sweetness, and the coconut milk infuses this deal with with wholesome fats!

(Not a fan of matcha however nonetheless need pudding? Make my Paleo Pudding Parfaits!)

Which matcha ought to I exploit?

As a result of this matcha pudding is made with solely six elements, you must use a top quality, vivid inexperienced matcha. Sure, you may select to make use of a less expensive culinary grade matcha, however beware: the grayish shade and slight bitterness will come by means of within the dessert. What’s my favourite matcha? I really like this model and I exploit Breakaway’s Chilly Brew Reserve in most of my recipes as a result of it’s at all times in my fridge. (Save 20% with the code nomnompaleo — not sponsored or an affiliate, I simply like it.)

Can I exploit one other nut milk as a substitute?

Positive! I’ve tried this pudding with almond and cashew milk, and both will work. Nonetheless, full-fat coconut milk is creamier and yields a thicker pudding. Heck, you may even use entire milk should you tolerate dairy.

Whip it good!

Once you first take this matcha pudding out of the fridge, it’ll be a jiggly inexperienced gelatinous mass. Right here’s what’ll flash by means of your noggin: WHUT?! THIS IS NOT THE SOFT, CREAMY PUDDING YOU PROMISED ME! Calm your self. The important thing to the creamy texture is to whip it with a hand mixer—and to proceed whipping till the jello-y chunks remodel right into a easy and creamy pudding. It’ll occur—however not should you attempt to do it with a fork. Additionally, should you refrigerate the whipped pudding to eat later, you’ll must whip it once more to realize the identical smooth texture.

Time to make matcha pudding!

Serves 4

Elements:

  • 2 teaspoons matcha
  • 1 can (13.5 ounces) full fats coconut milk, divided
  • 2 teaspoons gelatin
  • 2 tablespoons honey (or extra to style)
  • ⅛ teaspoon Diamond Crystal model kosher salt
  • 1 teaspoon vanilla extract
  • 12 raspberries (non-compulsory garnish)

Tools: all my favourite kitchen instruments are listed on this consistently up to date Amazon web page.

Methodology:

Measure out the matcha right into a small bowl.

Shake the can of coconut milk properly, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll mix them easy with an immersion blender later.)

Stir within the gelatin to bloom/rehydrate. Set the bowl apart.


Subsequent, warmth the remaining coconut milk, honey, and salt over medium warmth, stirring steadily, till the sweetened milk is steaming, however not boiling.


As soon as the flavored coconut milk is sizzling, take the pot off the warmth and add the gelatin/matcha/coconut milk combination to the pot and stir properly.

 Pour within the vanilla extract.

Use an immersion blender to whisk all the pieces collectively, or switch the matcha milk to a blender and blend till uniform. No matcha chunks, please!

Pour the matcha combination right into a medium bowl. Chill the pudding within the fridge for 30 minutes uncovered. Then, cowl and chill for a further 1½ hours or till strong. You’ll be able to hold the pudding within the fridge for as much as Four days earlier than serving.


Once you’re able to serve the pudding, seize a hand mixer and beat the pudding till it’s good and fluffy. Be affected person—it is going to go from chunky to easy, I promise!


Divide the pudding into 4 bowls or cups.

Plop on some recent raspberries, if desired, and serve ’em up!


On the lookout for extra recipe concepts? Head on over to my Recipe Index. You’ll additionally discover unique recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Meals for People (Andrews McMeel Publishing 2013) and Prepared or Not! (Andrews McMeel Publishing 2017)!


 PRINTER-FRIENDLY RECIPE CARD

Matcha Pudding

Matcha pudding is an easy and creamy paleo dessert you can whip along with just some elements. In the event you love Japanese inexperienced tea, this dreamy non-dairy, gluten-free, and egg-free deal with will hit the spot!

  • 2 teaspoons matcha
  • 13.5 ounces full-fat coconut milk
  • 2 teaspoons gelatin
  • 2 tablespoons honey (or extra to style)
  • ⅛ teaspoon Diamond Crystal kosher salt 
  • 1 teaspoon vanilla extract
  • 12 raspberries (non-compulsory garnish)
  1. Measure out the matcha right into a small bowl.

  2. Shake the can of coconut milk properly, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll mix them easy with an immersion blender later.)

  3. Stir within the gelatin to bloom/rehydrate. Set the bowl apart.

  4. Subsequent, warmth the remaining coconut milk, honey, and salt over medium warmth, stirring steadily, till the sweetened milk is steaming, however not boiling.

  5. As soon as the flavored coconut milk is sizzling, take the pot off the warmth and add the gelatin/matcha/coconut milk combination to the pot and stir properly. Pour within the vanilla extract.

  6. Use an immersion blender to whisk all the pieces collectively, or switch the matcha milk to a blender and blend till uniform. No matcha chunks, please!

  7. Pour the matcha combination right into a medium bowl. Chill the pudding within the fridge for 30 minutes uncovered. Then, cowl and chill for a further 1½ hours or till strong. You’ll be able to hold the pudding within the fridge for as much as Four days earlier than serving.

  8. Once you’re able to serve the pudding, seize a hand mixer and beat the pudding till it’s good and fluffy. Be affected person—it is going to go from chunky to easy, I promise!

  9. Divide the pudding into 4 bowls or cups. Plop on some recent raspberries, if desired, and serve ’em up!

  • In the event you refrigerate the leftover pudding, beat it once more with a hand or stand mixer to get the creamy pudding texture.
  • You’ll be able to retailer the pudding within the fridge for as much as 4 days.

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Matcha Pudding

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