A matcha pudding is sure to satisfy your matcha craving, pudding craving, and sweets craving combined! It’s officially my favorite way to get 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!

A silver spoon scooping green pudding out of a glass.

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

Ingredients for green tea pudding on a marble countertop.

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 a simmer. Remove from heat.

A hand whisking milk and sugar in a large pot.

In the meantime, whisk 1 cup milk, arrowroot powder, salt, egg yolks, and vanilla in a medium to large bowl.

A hand whisking flour and liquid in a small measuring cup.

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 the entire mixture back into the saucepan and whisk constantly over medium-high heat.

A hand holding a bamboo chasen above a cup of matcha.

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.

A hand using a ladle to serve a cup full of warm green pudding.

Refrigerate for at least 6 hours. 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!

A hand holding a silver spoon and using it to scoop matcha pudding from a small glass jar.

Want more matcha recipes?

Click here to peruse all my matcha recipes. Here are some of my top dessert picks.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Scooping green pudding on a spoon.

Matcha Pudding

5 from 16 votes
Print Recipe Save
A dairy free matcha pudding sure to satisfy that matcha craving, pudding craving, sweets craving, and officially my favorite way to get in a caffeine fix. 
Prep Time5 minutes
Cook Time30 minutes
Resting Time4 hours
Total Time35 minutes
Course: Dessert
Cuisine: American, Japanese
Diet: Gluten Free, Kosher, Vegetarian
Servings: 6
Calories: 506kcal

Ingredients

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

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!

Nutrition

Calories: 506kcal | Carbohydrates: 31g | Protein: 11g | Fat: 38g | Saturated Fat: 32g | Cholesterol: 195mg | Sodium: 223mg | Potassium: 367mg | Fiber: 1g | Sugar: 23g | Vitamin A: 752IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 7mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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.

4 Comments

5 from 16 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.