Dairy Free Matcha Pudding

Name: Dairy Free Matcha Pudding
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Ingredients: 1 (14-ounce) can full-fat coconut milk ((Thai Kitchen)); 2 tablespoons arrowroot powder; 1/2 teaspoon matcha powder; Sweetener of choice (I used 1 tablespoon brown rice syrup - Lundberg's and 20 drops liquid stevia (Trader Joe's Organic); 1/2 teaspoon pure almond extract

If you enjoy the flavor of matcha tea, you’ll love this dairy free matcha pudding. It tastes great with a garnish of grated dark chocolate or chocolate chips. While it is made with coconut milk, it contains no coconut flavor. Its rich and creamy texture and slight almond flavor just may pique the curiosity of non-matcha tea drinkers.

I used Culinary Grade Matcha Powder and Thai Kitchen Full-Fat Coconut Milk.

Dairy Free Matcha Pudding

Dairy free matcha pudding is full of antioxidants and healthy ingredients. Add a chocolate garnish for the perfect compliment.

Course Breakfast, Dessert, Snack

Cuisine American

Ingredient Keyword arrowroot, coconut milk, matcha

Prep Time 3 minutes

Cook Time 7 minutes

Total Time 10 minutes

Servings 3

Ingredients

1 (14-ounce) can full-fat coconut milk (Thai Kitchen)
2 tablespoons arrowroot powder
1/2 teaspoon matcha powder
Sweetener of choice I used 1 tablespoon brown rice syrup - Lundberg's and 20 drops liquid stevia (Trader Joe's Organic
1/2 teaspoon pure almond extract

Instructions

Whisk together the coconut milk, arrowroot powder, and matcha powder in a cold saucepan. Bring to a boil over medium heat stirring frequently. Cook for 2 minutes more, stirring constantly, and until thick.
Pour into three ramekins and bring to room temperature. Cover directly over the pudding and refrigerate to chill. Serve with shavings of dark chocolate or as desired.

Carla

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View Comments

Theresa says:

March 27, 2019 at 7:43 pm

I tried this recipe today and was disappointed with the results. I made it exactly as written and I ended up with a substance much like the goopy stuff kids play with. It was rubbery and inedible.
My feeling is that 2 tablespoons of arrowroot powder is way too much.
I need some enlightenment on this.......
- Carla says:
  
  March 27, 2019 at 8:02 pm
  
  Theresa,
  
  I have made this twice, once using matcha powder and the other just extract and has turned out creamy and thick both times. I just added the brand of full-fat coconut milk and matcha powder that I used. Perhaps that's the key. Both times I have made this, I used Thai Kitchen Coconut Milk. I also used what is called "culinary grade" matcha powder. I'm not sure if that makes a difference or not.
  
  If you wish to make a dairy free pudding like this, try this recipe, which does not have any matcha powder - https://glutenfreerecipebox.com/dairy-free-yogurt-substitute-recipe/. Let me know how it goes.
  
  Carla