When I first tried this matcha coconut pudding, I wasn’t prepared for how much comfort could fit into one little bowl. The creamy coconut milk wraps itself around the earthy matcha in a way that feels like a hug after a long day. And let’s be honest, sometimes we need a hug we can eat. I’ve always loved experimenting with dairy free recipes, but this one really hits that sweet spot between indulgence and health. It checks the box for healthy drinks recipes while staying in the family of healthy dairy free recipes. If you’ve ever wandered through coconut pudding recipes and wondered if they could taste as good as they look, trust me—they can. The soft, almost velvety texture is enough to make anyone smile. This healthy matcha recipe feels a bit like cheating, because it’s ridiculously easy. It also plays well with dairy free dinner recipes if you want to end your meal on a light note, or even with a slice of something savory from a dairy free bread recipe. It’s one of those desserts you’ll end up making more often than you plan, and I think that’s a good problem to have.

1) Key Takeaways
2) Easy Matcha Coconut Pudding Recipe
3) Ingredients for Matcha Coconut Pudding
4) How to Make Matcha Coconut Pudding
5) Tips for Making Matcha Coconut Pudding
6) Making Matcha Coconut Pudding Ahead of Time
7) Storing Leftover Matcha Coconut Pudding
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9) Matcha Coconut Pudding Recipe
10) Nutrition

1) Key Takeaways

This pudding is creamy, light, and flavored with matcha and coconut milk.
It fits into healthy drinks recipes as well as simple desserts.
You can prepare it quickly with basic pantry ingredients.
It’s dairy free, gluten free, and full of flavor that lingers in every spoonful.

2) Easy Matcha Coconut Pudding Recipe

I’ve always had a soft spot for desserts that double as comfort food. Matcha coconut pudding is exactly that. It’s smooth, it’s creamy, and it carries a subtle green tea flavor that feels both calming and uplifting at the same time. If you’re like me and often reach for recipes that land in the “healthy drinks recipes” category, this one will surprise you with its versatility. It’s just as good as a refreshing finish to a meal as it is for a mid-afternoon pick-me-up.

When I first tried making it, I thought it would be fussy, but it turned out to be one of the simplest desserts I’ve ever pulled together. A few ingredients, a little patience while it chills, and you’ve got something that looks restaurant-worthy but feels homemade and personal. And honestly, isn’t that the best combination?

Whether you’ve been searching through dairy free recipes or coconut pudding recipes, this dish ticks all the boxes. It’s indulgent without being heavy, and it manages to satisfy that sweet craving while still sitting firmly in the healthy matcha recipe family.

3) Ingredients for Matcha Coconut Pudding

Coconut Milk: Full-fat coconut milk is the heart of this pudding. It gives body, creaminess, and that unmistakable coconut aroma that fills the kitchen while it cooks. I love how it balances the bitterness of the matcha with richness.

Matcha Powder: Go for a good quality culinary grade. When sifted into the mix, it blends seamlessly and avoids clumps. Matcha doesn’t just bring color, it adds that earthy flavor that makes this pudding stand out.

Cornstarch: This acts as the thickener. Without it, you’d end up with green soup instead of pudding. The cornstarch gives it that silky texture that sets beautifully once cooled.

Sugar: You can use regular sugar, but I’ve also tried honey and maple syrup, both of which bring their own twist. Adjust to your taste, but a touch of sweetness lifts the matcha.

Vanilla Extract: A small addition, but it rounds out the flavor and adds a layer of warmth that keeps the pudding from tasting flat.

Salt: Just a pinch. It sharpens every flavor and keeps the pudding from being one-dimensional. Don’t skip it—it matters more than you’d think.

4) How to Make Matcha Coconut Pudding

Step 1. Start with a small saucepan. Whisk together the matcha powder, cornstarch, sugar, and salt until no lumps remain. This dry mix sets you up for a smooth pudding later.

Step 2. Slowly pour in the coconut milk, whisking as you go. This prevents clumps from forming and makes the matcha dissolve evenly into the liquid. The mixture should look pale green and smooth at this point.

Step 3. Place the saucepan over medium heat. Stir constantly, and after a few minutes, you’ll notice it thickening. Don’t walk away—this is where the magic happens.

Step 4. Once the mixture bubbles and feels thicker on the spoon, remove it from the heat. Stir in the vanilla extract while it’s still hot. The aroma that rises is a little preview of what’s coming.

Step 5. Pour into serving cups or ramekins. I like using clear glass cups so you can see that lovely green color. Let them cool slightly at room temperature.

Step 6. Transfer to the fridge and chill for at least two hours. This wait is the hardest part, but worth every second.

Step 7. Serve cold. If you want to add flair, sprinkle toasted coconut flakes on top or place a few berries for contrast.

5) Tips for Making Matcha Coconut Pudding

One tip that changed the way I cook this pudding: always sift your matcha before whisking. It might seem unnecessary, but it saves you from stubborn clumps. I’ve skipped this step before, and let’s just say the texture wasn’t quite Instagram-worthy.

Keep the whisk moving as it cooks. That gentle but constant motion stops the cornstarch from settling and helps it thicken evenly. I’ve made this while distracted, and the result was lumpy pudding that had to be strained. Learn from my mistake and stay close to the stove.

For those of us who enjoy experimenting with dairy free dinner recipes, this pudding pairs beautifully as a dessert right after a light savory meal. It’s surprising how well it balances flavors at the table.

6) Making Matcha Coconut Pudding Ahead of Time

I love a dessert that works around my schedule, and this one does exactly that. You can make it the night before and let it set in the fridge. By the next day, the flavors have mellowed, and the texture firms up to that perfect spoonable consistency.

If you’re serving guests, portion the pudding into individual cups before chilling. That way, you don’t have to fuss with scooping or plating at the last minute. Just add toppings right before serving, and you’re done.

It also holds up well for two or three days in the fridge, which makes it one of my favorite dairy free bread recipe pairings when I want a sweet bite after a savory brunch spread. It doesn’t just sit in the background—it brings its own charm.

7) Storing Leftover Matcha Coconut Pudding

Store leftovers in airtight containers in the refrigerator. I’ve found that glass jars work best since they keep the pudding fresh without picking up fridge smells.

The pudding stays good for three to four days, though mine rarely lasts that long. By day two, the flavors settle, and the matcha softens a little, which I actually prefer.

If you want to revive the look before serving again, a sprinkle of shredded coconut or a few fresh berries on top works wonders. It’s a simple touch that makes the leftovers feel brand new.

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9) Matcha Coconut Pudding Recipe