On its own, matcha has earthy, vegetative notes that are complemented by its slightly sweet flavor. Furthermore, matcha embodies a meditative role in traditional Japanese tea ceremonies, and it is now used in daily cooking by people who want to enjoy health benefits such as energy production, powerful antioxidants, and the L-Theanine compound (which supports memory and relaxation). Even better? When paired with the richness and creaminess of coconut milk, matcha transforms into a decadent yet light, no-bake pudding that is delicious any time of day.
What you need:
1 large frozen banana
½ teaspoon almond extract
1 ripe avocado, halved and pitted
1 cup chilled full-fat canned coconut milk
2 teaspoons matcha green-tea powder
2 tablespoons blueberries (optional garnish)
1 teaspoon dried yellow arugula flower buds (optional garnish)
What you do:
1. Into a blender, place all ingredients and process until smooth.
2. Into a glass container, pour the pudding and place in a refrigerator for 15 minutes.
3. Remove the pudding from the fridge, and using a miniature ice-cream scoop, take a scoop of pudding and place into a small dessert bowl.
4. If desired, garnish with wild blueberries and edible flowers. Serve immediately.
Photo courtesy of Joanna Brown
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