Pandan Coconut Chia Pudding
This Pandan Coconut Chia Pudding is a refreshing, light dessert that’s both nourishing and hydrating. The base is made from pandan-infused coconut water, which gives the pudding a subtle aroma while providing natural electrolytes that help support hydration.
Chia seeds absorb the liquid and create a pudding texture while adding fiber, omega-3s, and plant-based nutrients. Paired with matcha for an extra antioxidant boost, this pudding makes a simple snack or breakfast that’s good to prep for the week!
Pandan Coconut Chia Pudding
Ingredients
- 7-8 pandan leaves
- 1 cup coconut water
- 4 Tbsp chia seeds
- 2 g ceremonial grade matcha
Toppings
- Berries
- Coconut shreds
- Choice of nuts
Instructions Start Cooking
- Blend the pandan leaves with coconut water until fully combined. Strain the mixture to remove the leaf fibers, keeping the pandan coconut water.7-8 pandan leaves, 1 cup coconut water
- In a small bowl, cold whisk the matcha with 70 mL of the pandan coconut water until smooth.2 g ceremonial grade matcha
- Pour the matcha mixture back into the rest of the pandan coconut water and mix well then transfer to a container.
- Add 4 tablespoons of chia seeds to the mixture and stir thoroughly so the seeds are evenly distributed.4 Tbsp chia seeds
- Transfer to the refrigerator and chill for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and thicken into a pudding.
- Stir once before serving and top with your favorite toppings.Berries, Choice of nuts, Coconut shreds
Hi, I’m Tam!
I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…
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