Creamy Matcha Chia Parfait with Coconut Yogurt & Berries
Matcha Parfait
Layered matcha chia pudding with coconut yogurt, berries, and granola—bright, creamy, and refreshing.
This Matcha Chia Parfait is one of my favorite mornings-to-go: creamy, slightly grassy matcha chia pudding layered with silky coconut yogurt, bright berries, and a crunchy granola crown. It’s simple to make, naturally vegan, and feels both indulgent and wholesome—perfect for breakfast or a light dessert.
I love how the vivid green of the matcha contrasts with jewel-toned berries and toasted coconut. Make the chia pudding the night before for an effortless assembly in the morning; the texture improves after a good chill and the flavors mellow into something truly comforting.
Nutrition (per serving)
Directions
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1
In a small bowl, sift the matcha powder to remove clumps. Add 2 tbsp warm (not boiling) coconut milk and whisk until smooth into a thin paste.
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2
In a medium bowl, combine the remaining coconut milk, matcha paste, maple syrup, vanilla, and a pinch of salt. Whisk to combine.
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3
Stir in the chia seeds until evenly distributed. Let sit 5 minutes, then whisk again to prevent clumping.
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4
Cover and refrigerate at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.
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5
When ready to assemble, gently fold a few berries into the coconut yogurt if you like a fruit-swirl; otherwise leave yogurt plain.
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6
Layer 4 serving glasses: start with 2–3 tbsp coconut yogurt, spoon in 1/4 of the matcha chia pudding, add a few berries and a sprinkle of granola. Repeat to create two layers, finishing with granola, toasted coconut, and a mint leaf.
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7
Serve immediately so the granola stays crunchy, or keep parfaits chilled (store granola separately if making ahead).
Ingredients
- Chia seeds:1/2 cup
- Full-fat coconut milk (shake or whisk):2 cups
- Matcha green tea powder:2 tbsp
- Maple syrup:3 tbsp
- Vanilla extract:1 tsp
- Salt:1 pinch
- Coconut yogurt (plain, unsweetened):1 cup
- Mixed fresh berries (strawberries, blueberries, raspberries):1 cup
- Granola (your favorite):1 cup
- Toasted shredded coconut:1/4 cup
- Fresh mint leaves:8 pieces
Tips & Notes
- If your matcha lumps, whisk first with a small amount of warm milk or use a handheld frother for a silky paste.
- Adjust sweetness to taste—maple syrup is earthy and pairs well with matcha, but honey or agave work too.
- Make the chia pudding up to 3 days ahead; add granola right before serving to keep it crunchy.
- For extra protein, stir a scoop of vanilla plant-based protein powder into the coconut milk before adding chia seeds.
