Strawberry Matcha Layered Pudding (Printer View)

Creamy chia pudding combined with fresh strawberries and matcha for a refreshing layered treat.

# What You'll Need:

→ Chia Pudding Base

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 1 1/2 cups fresh strawberries, hulled
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey

→ Matcha Layer

08 - 1/2 cup coconut yogurt or Greek yogurt
09 - 1 teaspoon matcha green tea powder
10 - 1 tablespoon maple syrup or honey

→ Toppings

11 - Fresh strawberries, sliced
12 - 2 tablespoons toasted coconut flakes
13 - 1/4 cup granola

# Method Steps:

01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Allow mixture to rest for 10 minutes, then whisk again to prevent clumping. Cover bowl and refrigerate for minimum 4 hours or overnight until pudding reaches thick, custard-like consistency.
02 - Combine hulled strawberries, lemon juice, and maple syrup in a blender. Process until completely smooth, with no berry chunks remaining. Transfer puree to a container and refrigerate until assembly.
03 - In a small bowl, whisk together coconut yogurt, matcha green tea powder, and maple syrup. Mix vigorously until matcha powder is fully dissolved and mixture achieves uniform pale green color.
04 - Divide chia pudding equally among four serving jars, creating an even base layer. Top with strawberry puree layer, followed by matcha yogurt layer. Repeat layering sequence if desired for additional depth.
05 - Top each jar with sliced fresh strawberries, toasted coconut flakes, and granola as desired. Cover jars and refrigerate until time of service. Serve thoroughly chilled.

# Expert Advice:

01 -
  • It's genuinely pretty enough to photograph without apologizing, yet requires zero real cooking skills.
  • Make it Sunday night and you've got grab-and-go breakfasts that feel fancy compared to cereal.
  • The layering trick works with whatever fruit you have hanging around—this isn't precious.
02 -
  • The chia pudding needs its full soaking time or you'll bite into hard seeds instead of that silky texture—rushing this part is the only real failure here.
  • Whisk the matcha powder into the yogurt methodically; lumps of matcha powder taste bitter and chalky, and they won't dissolve once everything is cold.
03 -
  • Toast your own coconut flakes in a dry skillet for 2-3 minutes if you can—it takes 5 minutes and completely elevates the topping situation compared to the pre-toasted stuff.
  • If your matcha layer keeps separating or looking weird, your yogurt was probably too cold; let it come to room temperature before mixing in the matcha, and the texture will be silky instead of grainy.
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