Matcha-Chia Pudding Parfaits

In Breakfast, Desserts by Frances Largeman-Roth

I’ve been making chia pudding for my kids for years. They like it because it reminds them of bubble tea. I like it because it’s so easy (no cooking necessary!) and the chia seeds contain ALA omega-3 fatty acids, which are high in fiber and a good source of protein, plus they have anti-inflammatory properties, which mean they help keep your skin looking supple.

The matcha in this vegan version does add some caffeine (along with antioxidants) to the mix, so it’s a great way to get your morning started! I’ve kept the added sweetness to a minimum. If you’d like it sweeter, just add a little more maple syrup to the mixture. I recommend trying it as is–the natural sugars in the fruit may be all you need to enjoy this creamy treat.

¾ cup chia seeds

3 cups refrigerated cashew milk

2 teaspoons matcha powder

1 tablespoon pure maple syrup (or more to taste)

½ teaspoon pure vanilla extract

¼ cup shredded unsweetened coconut

½ cup, plus 2 tablespoons diced pineapple (about ½ pineapple)

2 diced kiwi

1 mango, diced




    1. In a large bowl, combine the chia seeds, cashew milk, matcha, maple syrup, vanilla and coconut. Whisk; refrigerate for at least 30 minutes, until the mixture is thickened.
    1. Whisk again and set aside. Into each of 5 dessert glasses, place 2 tablespoons diced pineapple into the bottom of each glass. Top with 1/2 cup of the chia pudding, then add 2 tablespoons diced kiwi. Add another 1/4 cup of the chia pudding, top with 1 tablespoon diced mango and serve, or cover with plastic wrap and refrigerate for up to a day.