Matcha Pudding
Ingredients
The pudding
-
2
teaspoons
matcha
-
13.5
ounces
full-fat coconut milk
-
2
teaspoons
gelatin
-
2
tablespoons
honey
-
⅛
teaspoon
kosher salt
-
1
teaspoon
vanilla extract
Optional garnish
Instructions
- Measure the matcha into a small bowl.
- Shake the can of coconut milk and whisk ¼ cup with the matcha.
- Stir in the gelatin to bloom and set aside.
- Heat the remaining coconut milk, honey, and salt over medium heat until steaming.
- Remove from heat and add the gelatin/matcha mixture, stirring well.
- Pour in the vanilla extract.
- Use an immersion blender to mix until smooth.
- Chill the pudding in the fridge for 30 minutes uncovered, then cover and chill for an additional 1½ hours.
- When ready to serve, whip the pudding with a hand mixer until fluffy.
- Divide into bowls and garnish with raspberries if desired.
Nutrition Facts (estimated)
Servings
4
Calories
239
Total fat
20g
Total carbohydrates
12g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
You might also like