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.
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
- 1 quart coconut milk
- 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