Mango-Matcha Chia Seed “Pudding”

Recipe and Photos: Kaylee Dey for

 It’s no secret that I’m having a personal love affair with Matcha Powder lately, so to feed my addiction, I’ve created a super tasty and SUPER healthy treat that can eaten as a light breakfast or filling snack!



I’ve done it again people, found another way to incorporate matcha powder into my life even more! In case I STILL haven’t convinced you why you NEED to have matcha in your life, maybe you’ll finally give in after you see just how gorgeous it can turn your food.


With just a little matcha, you too, can have Instagram-worthy food (and it’s super duper good for you!)


I love making chia seed “puddings”. No, it’s not actually a custard based pudding. What gives it it’s thick pudding-like texture, is the addition of chia seeds that plump up when they’re added to liquid. The result is almost like tapioca, except the chia seeds still have the tiniest little crunch to them. 

And in case you aren’t familier with chia seeds, chia seeds are an edible seed that contain healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium. They don’t have much of a taste by themselves, but they absorb the flavors of whatever they’re soaked in. And yes, they are the same seeds used in Chia Pets!

I used the Ceremonial Matcha Powder, but Premium Matcha will work just as well!

One of my favorite things about chia seed pudding, is that it can be made ahead of time and eaten throughout the week. I like to assemble mine in pint size mason jars, or any other small tuperware, and keep them stocked in my fridge to eat as a light breakfast, or quick healthy snack. You can even make them in the actually jar by adding in enough ingredients to make one serving, then put on your lid and shake until thouroughly mixed, then leave in your fridge overnight, or until that afternoon slump comes around and you need a quick pick me up!


  • 1 cup plain low-fat Greek yogurt
  • 1 cup unsweetened coconut milk
  • 1/4 cup raw honey
  • 1/4 cup chia seeds
  • 4 teaspoons Ceremonial or Premium matcha powder
  • 1 teaspoon vanilla extract
  • 2 cups fresh or defrosted mango chunks
  • unsweetened coconut flakes optional for garnish


  1. In a medium bowl, whisk the yogurt, honey, vanilla and matcha powder together; gently whisk in the coconut milk, then chia seeds. Cover and refrigerate for at least 4 hours or overnight.
  2. In a regular, or small personal size blender, blend mangos until smooth. Transfer to a container, and leave in the refrigerator until ready to serve. (This step can also be done the day you plan to eat it)
  3. When ready to serve, pour into 4 serving bowls or glasses, and evenly distribute the mango puree over each serving. Sprinkle over some unsweetened coconut flakes if desired.

Recipe Notes

*I like to make mine, then the next morning assemble all of the servings into small mason jars; that way, I can put a lid on them, and keep them in my fridge for a quick breakfast or healthy snack!



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