Guava Coconut Matcha Chia Bowl (Printable Version)

Tropical chia pudding bowl with coconut milk, matcha, fresh guava, and crunchy toppings for a refreshing morning start.

# What You'll Need:

→ Chia Pudding Base

01 - 1 cup unsweetened coconut milk (canned or carton)
02 - 3 tablespoons chia seeds
03 - 1 tablespoon maple syrup (or agave syrup)
04 - 1 teaspoon matcha powder

→ Toppings

05 - 1 medium ripe guava, peeled, seeded, and diced
06 - 1/4 cup unsweetened coconut flakes
07 - 1/4 cup granola (gluten-free if needed)
08 - 2 tablespoons pomegranate arils (optional)
09 - 1 tablespoon pumpkin seeds
10 - Fresh mint leaves (for garnish)

# How To Make:

01 - In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and matcha powder until the matcha is fully dissolved and the mixture is smooth and well combined.
02 - Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or ideally overnight, until the chia seeds absorb the liquid and the mixture reaches a thick, pudding-like consistency.
03 - Remove from the refrigerator and stir the chia pudding thoroughly to break up any clumps and redistribute the seeds evenly throughout.
04 - Divide the chia pudding evenly between two serving bowls, smoothing the surface with the back of a spoon.
05 - Arrange the diced guava, coconut flakes, granola, pomegranate arils, and pumpkin seeds attractively on top of each portion.
06 - Finish with fresh mint leaves and serve immediately while chilled.

# Expert Advice:

01 -
  • The matcha and coconut combination creates a creamy, earthy base that feels like a treat but fuels your whole morning.
  • Zero cooking means you can throw it together half asleep and wake up to breakfast already done.
  • That vivid green color layered with pink guava and ruby pomegranate makes even a Tuesday feel special.
02 -
  • If your matcha clumps no matter how much you whisk, sift it through a fine mesh strainer before adding it to the milk.
  • The pudding will continue thickening in the fridge, so if it gets too dense just stir in a splash of coconut milk to loosen it.
  • Guava ripens quickly at room temperature, so store it in the fridge once it feels soft and use it within two days for the best flavor.
03 -
  • Toast your coconut flakes in a dry skillet for two minutes and your whole bowl will taste like it came from a professional kitchen.
  • Dissolve the matcha in a tablespoon of warm water before adding it to the cold milk and you will never see a green clump again.

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