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.
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!