Vegan Matcha Chia Pudding with Strawberry Compote
Creamy dairy-free matcha chia pudding topped with homemade strawberry compote. This no-cook base pairs earthy green tea with bright berry sweetness and lemon. Serve chilled for breakfast, dessert, or snack bowls. The method lets you control matcha intensity and texture, and homemade compote beats store-bought for fresh flavor and minimal added sugar.
Ingredients
- 1 ½ cup dairy-free milk, plain unsweetened, or 0.75 cup canned light coconut milk plus 0.75 cup almond milkcoconut milk (full-fat for richness, thin with water)1:1vegandairy-free
high
- 2 Tbsp maple syrup, plus more to taste
- 1 tsp vanilla extract
- 1 tsp matcha powder, to startbrewed green tea cooled1 tsp matcha = 3 Tbsp brewed tea, reduce milk by 3 Tbspvegandairy-free
medium
- ½ cup chia seeds
- 2 cup strawberries, ripe, hulled and quartered, measured after cutting
- 2 tsp lemon juice
- 2 tsp maple syrup, for compote
Instructions
- 1
Whisk dairy-free milk, maple syrup, vanilla, and matcha in a bowl or container with a lid, starting with 1 tsp matcha and increasing if desired. Mix vigorously side to side to break clumps; use a blender if stubborn lumps remain.
- 2
Stir in chia seeds until combined. Let sit 5-10 minutes at room temperature, then stir again to prevent clumping.
- 3
Cover and refrigerate 45-60 minutes or overnight until very thick and creamy. Add more chia seeds and refrigerate 1 hour longer if needed.
- 4
While pudding chills, add strawberries, lemon juice, and maple syrup to a small saucepan over medium heat.
- 5
Once bubbling, reduce to medium-low heat. Muddle and mash fruit with a wooden spoon, cooking 10-12 minutes until berries break down and mixture is saucy and fragrant.
- 6
Remove compote from heat and cool in a clean jar or container.
- 7
Divide pudding into bowls, top generously with strawberry compote, and serve.
Tips
Whisk matcha side to side rather than circular motions to break clumps more effectively and prevent bitter flavor from overworking.
If compote seems too thin after cooling, simmer 2-3 minutes longer. If too thick, thin with 1-2 Tbsp water or lemon juice.
Good to Know
Pudding keeps covered in refrigerator up to 4-5 days. Compote keeps covered in refrigerator up to 1 week.
Prepare pudding up to overnight before serving. Make compote while pudding chills, or up to 5 days ahead. Layer at serving time.
Chilled in bowls or glasses. Optional garnishes: toasted coconut flakes, extra lemon zest, mint leaf.
Common Mistakes
Skip vigorous whisking of matcha to avoid bitter, clumpy pudding.
Do not refrigerate chia pudding less than 45 minutes to avoid runny, seedy texture.
Substitutions
Dairy-Free Swaps
high
medium
General Alternatives
FAQ
Can I make this pudding without chia seeds?
Chia seeds are essential for the creamy gel texture. Ground flax (use 3/4 cup per 0.5 cup chia) or tapioca starch (2 Tbsp per cup liquid) can substitute, though texture differs.
What if my matcha won't dissolve?
Transfer the mixture to a blender and pulse 30 seconds. Electric whisks or matcha whisks also break clumps. If using very old matcha, sift it first; old powder clumps more easily.
Can I freeze this pudding?
Not recommended. Chia pudding separates and becomes grainy when frozen. Compote freezes well for up to 2 months; thaw in refrigerator and serve cold or warmed.