Vegan Matcha Green Tea Pudding Recipe with Coconut Milk and Maple


Pudding can be delicious, but it’s not always your waistline’s best friend. Packed with sugar, dairy and thickening agents, the average pudding recipe is a digestion disaster waiting to happen.

This pudding recipe is entirely vegan and packed with antioxidants, healthy fats and low-glycemic sweetener. Better yet, it takes only a few minutes to whip up.

Matcha is a fine powder green tea with epigallocatechin gallate (EGCG), which makes up 60 percent of matcha green tea’s catechins, which are believed to fight cancer. Matcha green tea also contains L-theanine, which has been shown to reduce physiological and psychological stresses as well as improve memory.

The banana and maple syrup provide the pudding with subtle sweetness while the coconut milk balances the various flavors, adds a creamy texture and boosts your body with healthy fats. Moreover, coconut milk acts as a panacea of sorts in your body, going as far as to help you lose weight, normalize blood sugar levels, build strong bones, fight infection, lower cholesterol and treat arthritis. It can do no wrong, really, and is the perfect substitution for dairy in this matcha green tea pudding recipe. Enjoy!

Matcha Green Tea Pudding

Serves 2


  • 2 bananas, peeled and frozen
  • 1/2 cup coconut milk
  • 1 teaspoon matcha green tea
  • 1 tablespoon maple syrup
  • Dash of sea salt

Directions Peel and chop the bananas. Add the pieces to a zip-lock bag and toss into the freezer for at least 2-3 hours or until frozen. Add the frozen bananas to a food processor with the remaining ingredients and blend until smooth. Serve and enjoy!

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Photo Credit: Jun -Dai Bates-Kobashigawa