Raspberry and Coconut Creamy Matcha Chia Pudding

This chia pudding is one of those recipes that looks indulgent and genuinely is, but every layer is doing something quietly powerful for your hormones and your skin.

Raspberry and Coconut Creamy Matcha Chia Pudding

Imogen Honour

Servings

Serves 1

Cook Time

10 minutes

 

  • Chia seeds provide a slow-releasing source of omega-3s and fibre

  • Kefir brings live cultures to support the gut microbiome

  • Matcha offers a calm, focused energy through its natural L-theanine content, supporting a steady cortisol response.

  • Raspberries are rich in vitamin C and ellagic acid- antioxidants that support skin clarity, reduce inflammation and help protect cells during hormonal fluctuations.

  • Pumpkin seeds finish this with a meaningful hit of zinc, supporting oestrogen production and immune function.

Ingredients

    Matcha Chia Pudding:

    • 1-2 tsp matcha powder
    • 2 Tbsp chia seeds
    • 2 tsp natural collagen powder
    • 100ml kefir (I’ve used coconut)
    • 2 Tbsp Greek yoghurt 
    • 1 tsp vanilla bean paste
    • 1.5 tsp honey 

    Raspberry compote:

    • 1 cup Frozen raspberries 
    • Squeeze of ½ lemon 
    • A dash of water

    Serve with:

    • Coconut shavings
    • Pumpkin seeds

    Directions

    1. Begin by spooning chia seeds into your chosen jar or bowl

    2. In a separate bowl, combine collagen powder with a small splash of water, whisking gently until fully dissolved and silky smooth

    3. Slowly add your kefir and matcha powder (sieved) to the collagen mixture, whisking again until it becomes creamy.

    4. Gradually add a little more water, continuing to whisk, until you have a beautifully vibrant fluid consistency.

    5. Add the Greek yoghurt to the chia seeds, then gently pour over the matcha and collagen mixture

    6. Finish with a light drizzle of honey for natural sweetness (optional, depending on your preference)

    7. Stir everything together slowly until fully combined. The mixture should feel smooth, light and creamy.

    8. Cover and leave in the fridge overnight- this will create a softer, velvety texture.

    Raspberry compote:

    1. In a small saucepan, combine 1 cup of frozen raspberries with the juice of half a lemon

    2. Place over a low heat and allow the fruit to gently simmer for 10–15 minutes, stirring regularly to prevent sticking.

    Serving

    1. The next morning, gently stir the chia pudding, then top with raspberry compote, coconut shavings, pumpkin seeds and a light dusting of matcha!
    — Katie Newman
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