Strawberry Matcha Chia Pudding

⏲ ~51 min total · prep 16 · cook 35 · 1 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 1/4 cup chia seeds
• 1 1/4 cups unsweetened almond milk, divided
• 2 tsp matcha powder
• 2 tbsp powdered erythritol or monk fruit sweetener, divided
• 1/2 tsp vanilla extract
• 1 cup strawberries, hulled and diced (about 6 oz)
• 1 tsp lemon juice
• Pinch of fine salt

Instructions

1. Bloom the matcha: whisk it with 2 tbsp of warm (not boiling) almond milk until no dry specks remain — boiling water makes matcha bitter.
2. In a 3-cup jar or bowl, whisk the bloomed matcha, remaining almond milk, 1 1/2 tbsp sweetener, vanilla, salt, and chia seeds for a full 60 seconds so every seed gets wet.
3. Rest 10 minutes, then whisk hard a second time to break up any clusters — this second whisk is the difference between silky pudding and a seed brick. Press plastic wrap onto the surface.
4. While it chills, macerate the berries: toss the diced strawberries with the lemon juice and remaining 1/2 tbsp sweetener and let stand 15 minutes until they release a syrupy juice.
5. Refrigerate the chia base at least 4 hours, until it holds a spoon-drag and looks set, not soupy.
6. To build: lightly crush half the berries in the bottom of two glasses, spoon the pudding over, and pile the remaining berries and their syrup on top.

Why this recipe works

• The second whisk A second whisk after 10 minutes breaks up the seed clusters that turn chia pudding into a brick. It is the difference between silky and clumpy.
• Bloomed matcha Whisking the powder into warm almond milk first dissolves it fully and avoids the bitterness that boiling liquid pulls out of matcha.
• Berries carry the sweet Macerated strawberries bring syrup and brightness, so the whole jar lands at 6.7 net carbs with only 2 tbsp of added sweetener.

Tips for making this recipe well

Warm, never boiling

Bloom the matcha in warm almond milk, since high heat makes matcha bitter. No dry specks should survive the whisk.

Whisk a full minute

Sixty seconds at the start gets every seed wet. A 10-second stir leaves dry pockets that never hydrate, no matter how long the jar chills.

Press the wrap on

Plastic against the surface stops a skin from forming in the fridge. It also keeps the matcha from darkening where air touches it.

Macerate while it chills

The berries need 15 minutes with lemon juice and sweetener to release their syrup. That juice becomes the topping, so do not drain it.

Crush half, keep half

Crushed berries at the bottom flavor the base. Whole ones on top give the spoon something to hit.

Serving suggestions

Build the glasses right before eating, since the layers blur if they sit. Crush half the macerated berries into the bottom of each glass, spoon the set pudding over, and pile the rest on top with their syrup. At 6.7 net carbs a serving it works as a make-ahead breakfast or an afternoon reset. The pudding should hold a spoon-drag and look set, not soupy, before it goes in the glass. Serve cold, with a long spoon to reach the berry layer.

Storage and meal prep

The chia base keeps 3-4 days covered in the fridge, so make it ahead for a few mornings. Store the macerated berries separately in their syrup for up to 2 days; they soften and darken as they sit. Assembled jars do not hold well, since the berries bleed into the matcha layer and the colors turn muddy. Freezing is not worth it either, because thawed chia pudding releases water and goes watery. Stir the base before serving if any settling has happened.

Variations worth trying

• Raspberry version Swap in raspberries and crush them harder; their tartness stands up to the matcha.
• Vanilla forward Skip the matcha, double the vanilla, and keep everything else for a plain chia base that suits any berry.
• Coconut milk base Full-fat canned coconut milk in place of the almond milk makes a thicker, richer pudding; loosen it with a splash of water before layering.
• Mint finish A torn mint leaf over the top layer is a small change that reads big against the strawberries.

Frequently asked questions

Can I shorten the chill time?

Four hours is the floor for a set pudding. At 2 hours the texture is loose; if you are in a hurry, 30 minutes in the freezer plus one more whisk gets you closer.

Why is my pudding bitter?

The matcha likely met boiling liquid. Bloom it in warm almond milk instead, which dissolves the powder without pulling out the bitterness.

My chia pudding has clumps. What now?

The second whisk after the 10-minute rest is what breaks the clusters. If clumps survive to the finished pudding, whisk hard again before assembling and most will break up.

Can I use frozen strawberries?

Thaw them first, then macerate. Frozen berries release more water than fresh, so drain a little of the thawed liquid before layering if the top looks soupy.

How sweet is it?

Gently sweet, from 2 tbsp of powdered sweetener split between the base and the berries. Taste the macerated strawberries after 15 minutes and add a pinch more sweetener if the berries ran tart.

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