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4.89 from 9 votes

Dairy Free Matcha Pudding

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. 
Course Dessert
Cuisine American, Japanese
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings 6
Calories 111kcal
Author Candice


  • 1 quart coconut milk‚Äč
  • 2/3 cup turbinado sugar
  • 1/4 cup culinary matcha powder
  • 3 tbsp arrowroot powder
  • 6 large egg yolks
  • 4 tsp pure vanilla extract
  • 1/2 tsp salt


  • Whisk 3 cups of the coconut milk & turbinado 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.
  • Add the entire mixture to a blender. Add the matcha powder. Blend on low until combined and smooth.
  • 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. (Optional: cover with parchment paper or plastic wrap. I don't do this because I like the film that forms on top of the pudding. Try both and see which you like.)
  • Refrigerate for at least 6 hours.


Calories: 111kcal | Carbohydrates: 26g | Sodium: 194mg | Potassium: 6mg | Sugar: 22g | Calcium: 3mg | Iron: 0.1mg