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Matcha Pudding

ByJanelle Carss

8 simple ingredients, 5 minutes and a blender are all you need to make the creamiest Matcha Pudding. Perfectly fluffy and mousse-like, it’s a better-for-you dessert that’s satisfying while giving you a natural energy and focus boost.

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Watch how to make Matcha Pudding over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Ingredients & Inspiration

I’m a girl with a sweet tooth, and I like desserts! But sometimes I want something that’s just the right amount of sweet, without being overindulgent. And so I got to experimenting with one of my favourite ingredients of all time, matcha. Eventually this rich, satisfying, and just sweet enough Matcha Pudding was born—no sugar crash here!

It’s the perfect afternoon pick-me-up with a little boost of protein (thanks, silken tofu!) and hint of coconut, that’s also energizing from the caffeine in matcha powder. Basically, this Matcha Pudding is what happens when dessert decides to get its life together… but still have a little fun.

Inspired by those ultra-creamy Japanese-style desserts and my ongoing obsession with turning silken tofu into literally anything, this recipe hits that sweet spot between indulgent and “wait… this is actually good for me?” The matcha brings that earthy, slightly bitter vibe, while maple syrup, coconut milk and vanilla smooth everything out into a creamy, dreamy situation.

What You’ll Need
  • ½ block silken tofu
  • 1 tbsp melted coconut oil (not refined)
  • 1 tbsp maple syrup
  • ½ tsp vanilla
  • 6 tbsp to ½ cup canned coconut milk
  • 2 tsp matcha powder
  • ¾ tsp psyllium husk powder (not whole husks)
  • 2 tbsp vanilla protein powder
  • Pinch of salt
  • Optional: shredded coconut for serving
SERVING SUGGESTIONS:

Make a layered parfait-style dessert with non-dairy Greek-style yogurt, blueberry chia jam, and my protein cereal for a high-protein breakfast or post-workout treat!

Why Make Matcha Pudding

Let me count the ways:

  • It’s giving dessert… but make it functional. You’ve got healthy fats, a little protein boost, and none of that sugar-crash energy.
  • Silken tofu = elite creaminess. No dairy, no problem. This stuff blends into pure magic.
  • Low carb & naturally sweetened (only 5g sugar!). Just enough maple to keep things interesting without going overboard.
  • Matcha = calm energy. A gentle pick-me-up without the chaotic coffee jitters.
  • Takes 5 minutes. If you can press a blender button, you can make this.

Also? It feels fancy. Like something you’d overpay for at a minimalist café with very aesthetic lighting.

How to Make Matcha Pudding

Grab a blender because that’s the only equipment needed to make Matcha Pudding! TIP: If you have a bullet blender (as opposed to a larger Vitamix) use that instead as we’re working with a small-batch recipe, and there’s not enough ingredients for blending in something bigger. If you want to make a double batch (perfect for meal prepping treats for the week) then a larger blender is fine.

  1. Add all ingredients to a high-speed blender.
  2. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
  3. Pour into serving dishes or glasses and let it set in the fridge for about 1–2 hours (optional, but it thickens up nicely thanks to the psyllium).
  4. Grab a spoon and pretend you’re the kind of person who always has elegant looking desserts ready to go. Enjoy!

A Matcha Made in Heaven

This pudding is smooth, lightly sweet, a little earthy, and just rich enough to feel like a treat—without tipping into “I need a nap immediately after this” territory.

It’s the kind of recipe you make once… and then suddenly you’re buying matcha in bulk and telling everyone you’re “really into functional desserts now.” No judgment… I’m right there with you!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

Janelle Carss

Matcha Pudding

8 simple ingredients, 5 minutes and a blender are all you need to make the creamiest Matcha Pudding. Perfectly fluffy and mousse-like, it's a better-for-you dessert that's satisfying while giving you a natural energy and focus boost.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chilling Time 2 hours
Total Time 2 hours 5 minutes
Servings: 3 servings
Course: Dessert, Snack
Cuisine: Canadian, Japanese
Calories: 190
Ingredients Equipment Method Video Notes

Ingredients
  

  • ½ block (230g) silken tofu
  • 1 tbsp melted coconut oil not refined
  • 1 tbsp maple syrup
  • ½ tsp vanilla extract
  • 6 tbsp to ½ cup canned full-fat coconut milk depending on if it needs more liquid to help it blend
  • 2 tbsp vanilla plant-based protein powder use code STEAMYVEGAN for 15% off Complement
  • 2 tsp matcha powder
  • ¾ tsp psyllium husk powder* not whole husks
  • pinch of salt

Equipment

  • 1 bullet blender or high-speed blender

Method
 

  1. Add all ingredients to a high-speed blender.
    2. If you have a bullet blender (as opposed to a larger Vitamix) use that instead as we're working with a small-batch recipe, and there's not enough ingredients for blending in something bigger. If you want to make a double batch (perfect for meal prepping treats for the week) then a larger blender is fine.
  2. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.
  3. Pour into serving dishes and let it set in the fridge for about 1–2 hours (optional, but it thickens up nicely thanks to the psyllium).
  4. Grab a spoon and pretend you’re the kind of person who always has elegant looking desserts ready to go. Enjoy!
    5. Serving suggestion: Make a layered parfait-style dessert with non-dairy Greek-style yogurt, blueberry chia jam, and my protein cereal for a high-protein breakfast or post-workout treat!

Video

Notes

Coconut oil: I have tried making this without the coconut oil and I’ve found the results are just not as good. The coconut oil adds the perfect amount of richness without feeling heavy, and it really helps to fluff up the pudding to be more mousse-like. I would not recommend skipping this ingredient, or swapping it for refined coconut oil to get rid of the coconut flavour- the coconut taste is intentional and delicious!
Psyllium husk powder: Do NOT swap for whole psyllium husks as the powder is much more concentrated than whole husks and switching them would throw off the texture. If you only have whole psyllium husks you can simply blend some up in a blender until a fine powder forms; the amount will reduce to less than half of what you originally added to the blender.
 
Macros per serving (3 servings):
  • Calories: 190
  • Protein: 8g
  • Carbs: 9g
    • Sugars: 5g
    • Fibre: 2g
  • Fats: 14g

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2 Comments

  1. Gotta pick up some psyllium and get this one in my blender!
    Hey… In ingredients, under coconut oil, it says ”not unrefined” which I do believe is a typo? Just wanted to let you know. Love your work, always!
    🌱

    1. Thank you Zarah! So excited for you to try this one 🍵 Also OOPS, you’re soo right– that was a typo 😅 I fixed it to say ‘not refined’. Appreciate the callout!

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