Matcha Pudding

4 standard portions

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Ingredients

• 2 teaspoons matcha
• 13.5 ounces full-fat coconut milk
• 2 teaspoons gelatin
• 2 tablespoons honey or more to taste
• ⅛ teaspoon Diamond Crystal kosher salt
• 1 teaspoon vanilla extract
• 12 raspberries optional garnish

Method

1. Measure out the matcha into a small bowl.
2. Shake the can of coconut milk well, and whisk ¼ cup of it with the matcha. (It’s okay if the coconut milk has some clumps—you’ll blend them smooth with an immersion blender later.)
3. Stir in the gelatin to bloom/rehydrate. Set the bowl aside.
4. Next, heat the remaining coconut milk, honey, and salt over medium heat, stirring frequently, until the sweetened milk is steaming, but not boiling.
5. Once the flavored coconut milk is hot, take the pot off the heat and add the gelatin/matcha/coconut milk mixture to the pot and stir well. Pour in the vanilla extract.
6. Use an immersion blender to whisk everything together, or transfer the matcha milk to a blender and mix until uniform. No matcha chunks, please!
7. Pour the matcha mixture into a medium bowl. Chill the pudding in the fridge for 30 minutes uncovered. Then, cover and chill for an additional 1½ hours or until solid. You can keep the pudding in the fridge for up to 4 days before serving.
8. When you’re ready to serve the pudding, grab a hand mixer and beat the pudding until it’s nice and fluffy. Be patient—it will go from chunky to smooth, I promise!
9. Divide the pudding into four bowls or cups. Plop on some fresh raspberries, if desired, and serve ’em up!