Strawberry Matcha Layered Pudding (Print Version)

A colorful layered chia pudding with strawberry puree and matcha for a fresh, nutritious start.

# What You’ll Need:

→ Chia Pudding Base

01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 1 1/2 cups fresh strawberries, hulled
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey

→ Matcha Layer

08 - 1/2 cup coconut yogurt or Greek yogurt
09 - 1 teaspoon matcha green tea powder
10 - 1 tablespoon maple syrup or honey

→ Toppings

11 - Fresh strawberries, sliced
12 - Toasted coconut flakes
13 - Granola

# How-To Steps:

01 - Whisk together chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl until well combined. Allow mixture to sit for 10 minutes, then whisk again to prevent clumping. Cover bowl and refrigerate for at least 4 hours or overnight until mixture achieves thick, pudding-like consistency.
02 - Combine fresh hulled strawberries, lemon juice, and maple syrup in a blender. Blend on high speed until completely smooth with no visible fruit chunks. Transfer puree to a container and refrigerate until assembly.
03 - In a small bowl, whisk together coconut yogurt, matcha green tea powder, and maple syrup. Continue whisking until mixture is completely smooth and evenly colored throughout with no visible powder streaks.
04 - Distribute chia pudding evenly into bottom layer of four serving jars, using approximately 2 tablespoons per jar. Add strawberry puree as second layer, then matcha yogurt as final layer. Repeat layering process if additional depth is desired.
05 - Top each jar with sliced fresh strawberries, toasted coconut flakes, and granola as desired. Serve immediately while chilled, or refrigerate until ready to consume.

# Expert Hints:

01 -
  • Every spoonful is a surprise—three distinct textures and flavors that somehow taste even better together than apart.
  • Prep is genuinely simple, which means you can make these at midnight or dawn without breaking a sweat.
  • They look fancy enough to impress guests but taste homey enough that you'll want them for yourself.
02 -
  • Don't skip the second whisking of the chia pudding base—it's the difference between lumpy disappointment and silky perfection.
  • If your matcha powder clumps instead of whisking smooth, it means it was either too old or you added it to cold liquid; always add a tiny bit of warm water first to dissolve it.
03 -
  • Make the chia pudding base first thing in the morning and you'll have four gorgeous jars ready by dinner—plan backward from when you want to eat them.
  • Keep extra matcha powder in an airtight container away from light and heat; it loses its bright color and delicate flavor faster than you'd think, so use it within a few months of opening.
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