Three Layer Matcha Cream Chia Pudding

By Chef: Marie Reginato
Posted:  November 22, 2017 


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This Matcha Cream Chia Pudding, made with creamy coconut milk and sweet matcha, makes for a festive and healthy holiday breakfast. This three-layer parfait blurs the lines between festive, healthy and indulgent, so that all your Thanksgiving breakfast needs, wants and desires are all satisfied…one layer at a time 🙂


Ingredients for the Vanilla Chia Pudding Layer (bottom layer)
  • 3 tablespoons chia seeds
  • 1 cup coconut milk
  • 1-2 tablespoons any yogurt (RFR tip: use raw coconut yogurt for a truly raw version)
  • 1-2 tablespoons honey
  • 1 teaspoon vanilla powder or extract
For the matcha cream layer (middle)
  • 1/3 cup yogurt of your choice (RFR tip: use raw coconut yogurt for a truly raw version)
  • 1 teaspoon matcha powder (I love Aiya Matcha)
  • 1 teaspoon honey (optional, see how sweet you like it)
For the vanilla cream layer (top)
  • 2-3 tablespoons yogurt of your choice
  • pinch on vanilla powder or splash of extract


  1. Start by making the chia seed pudding layer. Mix all the ingredients together in a bowl and let this sit for about 4 hours or overnight.
  2. Once it’s ready, spoon it into a cup and top it off with the middle layer. To make the middle layer, simply mix all the ingredients into a bowl and then top on to the chia pudding.
  3. Repeat with the vanilla cream layer and then top onto your matcha layer. Finish off the three layer pudding with whatever fruit you like!