A matcha pudding sure to satisfy that matcha craving, pudding craving, sweets craving, and officially my favorite way to get in a caffeine fix, and it happens to be dairy-free. This homemade green tea pudding is delicious and great for everything from dinner parties to weeknight desserts!
Keep this matcha pudding in your refrigerator for those moments when you need help to turn a bad day into a good one. This dairy-free chocolate pudding is another one I like to keep around.
Why this Recipe Works
Instead of using cornstarch as the thickener in this recipe, we are using arrowroot which contains dietary fiber and more calcium than cornstarch for added nutrition.
The coconut milk isn't a strong flavor in this recipe, and I prefer it to dairy milk because I can keep the cans in my pantry for use anytime. However, this recipe works with dairy milk, too.
As an alternative way to serve this, you can blind bake a pie crust, fill it with the pudding, and refrigerate overnight for a matcha pudding pie!
Ingredients & Substitutions
arrowroot powder - you can substitute with cornstarch.
coconut milk - although this recipe works with dairy milk, I prefer the creamy texture of coconut milk. Use full-fat canned coconut milk.
culinary grade matcha powder - do not use ceremonial grade because it isn't necessary. You only need to use ceremonial grade matcha when making traditional matcha.
How to Make this Recipe
Whisk 3 cups of the coconut milk & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.
In the meantime, whisk 1 cup milk, the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
Temper the egg mixture by whisking while slowly adding the coconut milk mixture. Then, whisk the matcha powder with 2-3 tablespoons of water. Once clumps are removed, pour entire mixture back into the saucepan and whisk constantly over medium-high heat.
When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes). Split between 8 cups/bowls/ramekins.
Refrigerate for at least 6 hours.
Matcha Pudding FAQs
I use culinary grade matcha for this recipe. You do not need to use the higher grade ceremonial matcha in recipes with additives like sweetener or adaptogens. However, I do love to enjoy ceremonial grade matcha in traditional matcha.
I love storing homemade pudding in little individually portioned jars. Then, I get to grab a jar on my way to work and enjoy it as a mid-morning or afternoon snack!
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Matcha Pudding
Ingredients
- 1 quart coconut milk
- ⅔ cup sugar
- ¼ cup culinary grade matcha powder
- 3 tablespoon arrowroot powder
- 6 large egg yolks
- 4 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Whisk 3 cups of the coconut milk & sugar in a ceramic or anodized stainless steel saucepan over medium-high heat. Bring to simmer. Remove from heat.
- In the meantime, add 1 cup milk, the arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.
- Temper the egg mixture by whisking while slowly adding the coconut milk mixture. Then, whisk the matcha powder with 2-3 tablespoons of water. Once clumps are removed, pour entire mixture back into the saucepan and whisk constantly over medium-high heat.
- When it comes to a full boil you will notice the mixture thickening. Reduce the heat to simmer and continue whisking until thick (~3 minutes).
- Split between 8 cups/bowls/ramekins.
- Refrigerate for at least 6 hours.
Video
Notes
Nutrition
This post was originally published in February of 2019 but was republished with new photos, step by step instructions, FAQs, and tips in December of 2020.
Suzanne
I was worried about the texture of this because it's dairy free, but the texture was incredible! Plus it's so simple to make. A great recipe to share with friends because it looks so impressive and all my vegan friends can enjoy it too.
karine
hello, recipe looks nice. would you have a substitute for arrow root?
Candice
Yes, cornstarch.
Sonia
Any substitute for the egg yolks?
Candice
I haven't tried this recipe without the egg yolks, but I have made pudding without egg yolks and used arrowroot powder as the thickener. My guess would be to use 2 tablespoons. If you give it a try, let me know how it goes!