Matcha Chia Pudding By I Spy Plum Pie

By Matcha Maiden




This recipe is designed by our dear friend Liz of the amazing I Spy Plum Pie blog.

I Spy Plum Pie was created for eco-friendly folk who want to learn more about meat-free cooking and reducing their impact on the world around them. Visit the blog for delicious vegetarian recipes & no fuss eco-living trips, tricks & reviews!

You can also find her on Instagram – @ispyplumpie – and sign up for her regular newsletters!


  • 250g coconut milk (or other non-dairy milk like almond or cashew)
  • 1 1/2 tsp MIX N MATCHA (or up to 3tsp if you’re a fan of a stronger matcha taste)
  • 3 tbs chia seeds
  • 1 tbs liquid sweetener like agave or maple syrup (optional)
  • Berries
  • Flaked almonds


  1. Whisk together coconut milk and matcha powder, then stir in the chia seeds and liquid sweetener (if using).
  2. Pop in the fridge for at least 4 hours, or overnight.
  3. Remove from bowl and blitz in the blender to break down the chia gel and get a fluffier texture.
  4. Spoon into your bowl, glass or jar and top with berries and flaked almonds




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