Chia pudding is definitely a meal-time game-changer! It’s healthy, easy to make, and incredibly versatile. I started experimenting chia puddings last year and have tried out tons of combos from vanilla chia pudding topped with honey and almonds to spicy cinnamon chocolate chia pudding, but one of my favorite versions is matcha mint chip. Lightly bitter matcha, decadent dark chocolate, and a pop of invigorating peppermint make it a far cry from the pudding cups of your school days. This chia pudding is perfect for satisfying those pesky mint chip ice cream cravings, to take as a to-go lunch or snack, and with it’s beautiful pale green color, it’s a gorgeous treat to serve at a St. Patty’s Day brunch.

Matcha Mint Chip Chia Pudding


  • ¼ cup full fat coconut milk
  • ½ cup unsweetened almond milk
  • ½ teaspoon vanilla bean paste
  • 1-2 teaspoons Manuka honey, depending on preferred sweetness (regular honey is fine as well, but I love Manuka for it's ultra-healing properties)
  • ¼ cup of unsweetened coconut (I like macaroon coconut, but shreds would work as well)
  • 1 ½ tablespoons of chia seeds
  • 1- 1½ teaspoons of matcha powder (matcha has a bitter flavor so if you are not already a matcha-lover, I would start with only 1 teaspoon and make sure that you’ve added enough sweetener)
  • 5-7 drops of peppermint spirits (peppermint extract would work as well)
  • ½ -1 ounce dark chocolate
  • mint leaves for garnish (optional)


Add all of the ingredients to a jar with a tight light and shake vigorously until well combined. This would be a good point to taste test for sweetness to bitterness ratio and adjust ingredients accordingly. Pour into serving glass or bowl. Allow to set up in the refrigerator overnight. When ready to serve, top with chopped dark chocolate and mint leaves.

Note: If you're not a big fan of matcha or foods with bitter flavors, you can easily drop the matcha from the recipe for a more classic mint chip flavor. You can still achieve the beautiful green color by adding the almond and coconut milks to a blender and adding a small handful of fresh mint leaves. Blend until there are no large chunks of mint and then follow the recipe with the exception of adding the matcha powder! 

Serves: 1

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