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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.
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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