Matchaboo: Creamy Vegan Matcha Coconut Pudding
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Ingredients
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2 tbsp Matcha powder
(Use ceremonial grade for best flavor)
-
400 ml Coconut milk
(Full fat for creaminess)
-
3 tbsp Maple syrup
(Adjust sweetness to taste)
-
2 tbsp Cornstarch
(To thicken pudding)
-
1 tsp Vanilla extract
(Pure extract for best aroma)
-
1 pinch Pinch of Salt
(Enhances flavors)
(Use ceremonial grade for best flavor)
(Full fat for creaminess)
(Adjust sweetness to taste)
(To thicken pudding)
(Pure extract for best aroma)
(Enhances flavors)
Nutrition
- Servings: 4
- Serving Size: 1 small bowl (150g)
- Calories: 210 kcal
- Carbohydrates: 30 g
- Protein: 2 g
- Fat: 10 g
- Fiber: 2 g
- Sugar: 18 g
- Sodium: 20 mg
- Cholesterol: 0 mg
- Calcium: 40 mg
- Iron: 1.2 mg
Instructions
-
1 - Mix Dry Ingredients:
In a small bowl, whisk the matcha powder and cornstarch together until smooth with no lumps.
-
2 - Heat Coconut Milk:
Pour coconut milk into a saucepan and warm over medium heat, stirring occasionally.
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3 - Combine and thicken:
Slowly whisk the matcha-cornstarch mixture into the warm coconut milk. Continue stirring over medium heat until the mixture thickens and coats the back of a spoon.
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4 - Add flavor and sweetener:
Remove from heat, stir in maple syrup, vanilla extract (if using), and a pinch of salt. Mix well.
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5 - Chill to set:
Pour pudding into bowls or serving glasses. Cover and refrigerate for at least 2 hours until chilled and set.
In a small bowl, whisk the matcha powder and cornstarch together until smooth with no lumps.
Pour coconut milk into a saucepan and warm over medium heat, stirring occasionally.
Slowly whisk the matcha-cornstarch mixture into the warm coconut milk. Continue stirring over medium heat until the mixture thickens and coats the back of a spoon.
Remove from heat, stir in maple syrup, vanilla extract (if using), and a pinch of salt. Mix well.
Pour pudding into bowls or serving glasses. Cover and refrigerate for at least 2 hours until chilled and set.
More About: Matchaboo: Creamy Vegan Matcha Coconut Pudding
Matchaboo: A unique creamy vegan matcha pudding
Matchaboo combines the earthy bitterness of vibrant matcha green tea powder with the natural creaminess of coconut milk to create a delightfully smooth, plant-based dessert. Popular in contemporary British fusion cooking, it showcases simple ingredients elevated into a sophisticated treat. This recipe is particularly easy, requiring no baking, whisked into a luscious pudding that sets in the fridge within hours.
Tips & Notes
- Use ceremonial grade matcha powder for its superior flavor and color.
- Full-fat coconut milk ensures a rich texture; avoid watered-down or lite versions.
- The cornstarch acts as a thickening agent; mix with matcha powder in dry form first for a lump-free pud.
- Adjust maple syrup sweetness to your liking or substitute with agave nectar.
- Vanilla extract is optional but recommended to enhance complexity.
History & Cultural Significance
While matcha originates from Japanese tea culture, this pudding represents a modern creative spin embodying the UK's fashionable vegan and health-conscious food trends. British chefs and home cooks alike are embracing global ingredients like matcha, marrying them with classic pudding forms beloved in English cuisine.
Unique Aspects
Matchaboo stands out as a dairy-free, gluten-free dessert with vibrant color and visually inviting texture. It suits anyone craving a refreshing yet comforting sweet course. Easy to prepare, it also travels well for picnics or summer parties.
Enjoy Matchaboo chilled and garnish with toasted coconut or fresh berries for a beautiful presentation. It’s a perfect hassle-free recipe to introduce the wonders of matcha via a creamy, irresistible style unique to English innovation.
