Matcha & cacao pudding {vegan + gluten free}

Matcha & cacao pudding {vegan + gluten free} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday!

Today I am particularly excited to share a new recipe with you because it’s something I’d wanted to make in a very long time and only recently came around to. It took me a couple of experiments but at last I think I’ve cracked it! I bring to you a super easy, quick, no-fuss and minimal-ingredient-list matcha & cacao pudding that is both vegan and gluten free! Please try it and let me know how you like it!

 Matcha & cacao pudding {vegan + gluten free} - Marta's Plants

MATCHA & CACAO PUDDING {vegan + gluten free}
by Marta Giaccone

serves 6
prep time: 10 mins, cook time: 10 mins, total: 20 mins + 2 hrs cooling time


Matcha pudding
2 cups / 500 ml plant-based milk
55 gr corn starch
3 tbsp maple syrup or sugar
1/2 vanilla pod
7 gr matcha powder


Cacao pudding
2 cups / 500 ml plant-based milk
55 gr corn starch
2 tbsp maple syrup or sugar
1/2 vanilla pod
10 gr cacao powder


Coconut whipped cream
1 can of full fat coconut milk
2 tsp powdered/icing/confectioner’s sugar
dark chocolate



  1. Place the can of coconut milk in the fridge overnight.
  2. For the matcha pudding: add starch and matcha to a small bowl. Mix well. Add a little bit of the milk, just enough so you are able to make a paste (if you add too much, it will likely clump up). Add maple syrup and vanilla (if using sugar, add it to the hot milk).
  3. Bring milk to a boil, then lower the flame to the minimum. Add all the matcha starch mixture at once, constantly stirring with a whisk. After 2-3 minutes, the liquid will thicken up. Remove from heat and transfer to 6 slightly wet glasses/cups/ramekins, and to the fridge, uncovered.
  4. For the cacao pudding: repeat exactly like above. When thickened up, remove from heat and distribute evenly over the matcha puddings. Cover with plastic wrap and return to the fridge for at least 2 hours.
  5. When ready to serve, carefully turn puddings upside down over a plate (optional).
  6. For the whipped cream: take the can from the fridge, carefully turn it upside down, open it, discard the coconut water (you can use it for a smoothie) and scoop out the solid cream into a large bowl. (If it’s not solid enough it will not whip… in this case, transfer both fat and liquid parts to a tupperware, keep in the fridge for another day and try again!)
  7. Whisk the cream with electric beaters until it starts forming peaks. Add sugar and continue whisking to incorporate. You can use it as is or store in the fridge (it will further firm up).
  8. The puddings last in the fridge, covered with plastic wrap, for a few days. At worst, they will slightly crack as the water contained in them will start separating. Only add the whipped cream before serving.

Matcha & cacao pudding {vegan + gluten free} - Marta's Plants

Leave a Reply

Your email address will not be published. Required fields are marked *