Matcha Chia Seed Pudding

Matcha Chia Seed Pudding


  • milk, cold (You can use coconut milk or almond milk for a dairy free option) 1/2 cups
  • chia seeds 2 tbsp
  • coconut or palm sugar 1 tbsp
  • SPRIG Golden Matcha Powder 1/2 tsp
  • SPRIG Bourbon Vanilla Extract 1 tsp
  • fresh fig, quartered 1 nos


Add a scoop of golden matcha powder in each glass and then mix with a little warm milk so that it dissolves completely. Top it with cold milk to make up with volume.

Then stir in the coconut sugar and vanilla extract.

Divide the chia seeds equally between the two glasses. Gently stir it around.

Cover and place in the fridge for at least an hour until the chia seeds plump up. When it’s ready to be served, the consistency will be thick and jelly-like.

Before serving place some freshly cut figs on top and serve.


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