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motion matcha pomegranate berry

Pomegranate Coconut Chia Pudding with Matcha Coconut Whipped Cream


This recipe is a great option to add to your holiday entertaining menu, since it can be made ahead of time and can work wonderfully served in individual cups!


Units Scale


  1. To make the chia pudding, add the almond milk, coconut milk, chia seeds, coconut flakes and maple syrup to a mixing bowl and whisk until the mixture begins to get thick and resemble a pudding-like texture. Store in the refrigerator for at least an hour to let the pudding thicken up.
  2. Meanwhile, to make the coconut whipped cream, place 1 (2 to be safe!) cans of full-fat coconut milk in the fridge overnight.
  3. When ready to make the whipped cream, remove the chilled can of coconut from the fridge (being careful not to shake or flip it). Open the can and spoon out the hardened coconut cream, saving the coconut water for other uses (such as smoothies!). Place the hardened cream into a mixing bowl and beat with a whisk until smooth and creamy. Add the matcha powder, maple syrup and vanilla extract; whisk until well combined (This could also be done with a hand beater or stand mixer).
  4. To assemble, divide the chia pudding evenly between six small serving cups or jars. Then, sprinkle the pomegranate seeds on top. Add a dollop of the matcha coconut whipped cream and enjoy!

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