Name: Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Japanese Fusion
Ingredients: 2 ¼ cups full-fat coconut milk (about 19 fl oz); ½ cup granulated sugar; 4 tbsp cornstarch; 4 tsp matcha powder (latte grade); 1 cup fresh or frozen raspberries; 2 tbsp granulated sugar; Coconut flakes; Chocolate curls; Whipped coconut cream

Jump to Recipe·4 from 37 reviews

If you’re looking to wow your taste buds with something uniquely vibrant and utterly comforting, this Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe is your new go-to dessert. Silky smooth pudding infused with the earthy tones of green tea pairs brilliantly with the bright tartness of raspberry coulis. To top it all off, the tropical crunch of coconut flakes and the rich indulgence of whipped coconut cream and chocolate curls make every spoonful an adventure. It’s a dessert that feels both fresh and indulgent, showing how beautifully simple ingredients can come together for a vibrant treat.

Ingredients You’ll Need

The image shows six small clear glass containers arranged on a white marbled surface with bright, even lighting. The top left container is a measuring jug with a creamy white liquid with bubbles on top. To the right, there is a round small bowl filled with a fine white powder. Below, on the right side, there is another small glass jug filled with bright red frozen raspberries showing fine icy details. Towards the bottom, there is a similar round bowl with another white powder, appearing slightly coarse. Finally, the bottom right container is a small round glass bowl filled with bright green powder, packed but showing fine texture variations. Photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is the first step, and thankfully, this recipe calls for simple essentials that pack a punch. Each component contributes to the luxurious texture, natural sweetness, and alluring color that define this pudding experience.

Full-fat coconut milk (2 ¼ cups): Provides a luscious, creamy base with a subtle tropical flavor that’s rich and smooth.
Granulated sugar (½ cup + 2 tbsp): Balances the earthiness of matcha and brings natural sweetness to both pudding and coulis.
Cornstarch (4 tbsp): Acts as the perfect thickening agent to create pudding’s signature silky consistency.
Matcha powder (4 tsp, latte grade): The star ingredient that delivers that unmistakable vibrant green color and delicate green tea flavor.
Fresh or frozen raspberries (1 cup): Adds fresh tartness and beautifully bright color to your coulis.
Coconut flakes: Offers a satisfying crunch and tropical nuance when used as garnish.
Chocolate curls: Adds a hint of decadence and visual appeal to each serving.
Whipped coconut cream: Creamy topping that complements the pudding while keeping it dairy-free and indulgent.

How to Make Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe

Step 1: Prepare the Matcha Pudding

Begin by whisking together sugar, cornstarch, and a splash of coconut milk in a medium saucepan. This ensures no lumps form and starts building the pudding’s silky texture from the start. Then, add the remaining coconut milk, whisking until fully combined. Place the pan over medium heat and stir constantly; soon, you’ll see the mixture thicken and become glossy. The trick is to cook until your whisk leaves a trail that takes a couple of seconds to fade — that’s just the right consistency. Take it off the heat and whisk in your matcha powder carefully, ensuring the tea flavor is evenly distributed with no clumps. Divide the pudding into serving bowls or a medium container, press plastic wrap onto the surface to prevent a skin, and chill for at least one hour.

Step 2: Make the Raspberry Coulis

While your pudding chills, combine raspberries and sugar in a small saucepan. Place over medium heat, stirring often as the berries release their juices and the mixture thickens slightly. The coulis is ready when you can draw a spatula through it and the gap fills back in after about one second — a sign the sauce has reached just the right thickness to complement but not overpower your pudding. Remove from heat and set aside to cool, then chill in the fridge.

Step 3: Assemble and Garnish

Once the pudding is fully set and the raspberry coulis is chilled, it’s time to bring the components together. Spoon or drizzle the vibrant coulis over the smooth, earthy pudding. Then add your coconut flakes for texture, chocolate curls for a touch of indulgence, and a dollop of whipped coconut cream for creamy richness. This final step turns the beautiful layers you’ve made into a treat that’s as stunning to look at as it is to eat.

How to Serve Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe

A clear glass cup with two visible layers is placed on a white plate with a ridged edge, all set on a white marbled surface. The bottom layer is smooth, light green with a creamy texture, while the top layer is thick and dark red with tiny seeds mixed in, giving it a textured look. Next to the cup on the plate is a silver spoon holding a small amount of both layers. A light peach cloth is softly draped behind the cup, adding a warm contrast to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your presentation, think beyond just the basics. Lightly toasted coconut flakes add a delicate crunch and deeper flavor, while smooth whipped coconut cream creates a luscious, cloud-like topping. Chocolate curls bring in a touch of elegance and contrast both in color and texture. Each garnish should complement without overshadowing the pudding’s refined matcha taste and fresh raspberry brightness.

Side Dishes

This dessert pairs beautifully with light, refreshing sides if you’re serving it as part of a larger meal. Consider a small bowl of fresh berries or a sprig of mint to echo the freshness of the coulis. A crisp green tea or chilled jasmine tea can round out the experience by enhancing the matcha notes in the pudding. The idea is to keep the balance light and refreshing throughout.

Creative Ways to Present

Think beyond simple bowls. Clear glass jars or elegant stemmed glasses allow the vibrant green pudding and ruby red coulis to shine through, creating a layered visual feast. You can also add a thin wafer cookie or coconut macaron on the side for added flair. Another fun idea is to pipe the whipped coconut cream in rosettes to make the presentation look upscale and inviting. These little touches can really turn your homemade dessert into a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe keeps well in the refrigerator for up to 3 days. Store it in airtight containers to maintain freshness and prevent the pudding from absorbing any other fridge odors. Keep garnishes like coconut flakes and chocolate curls separate until just before serving to maintain their texture and appearance.

Freezing

Freezing this pudding is not recommended as the texture of coconut milk-based puddings can change and become grainy upon thawing. For best results, enjoy the pudding fresh within a few days of preparation.

Reheating

This pudding is best served chilled and doesn’t require reheating. If you prefer a slightly warmer dessert, allow it to sit at room temperature for 10-15 minutes before serving — but avoid microwaving, which can ruin the smooth texture and vibrant matcha flavor.

FAQs

Can I use low-fat coconut milk instead of full-fat?

While you can substitute low-fat coconut milk, the pudding will be less creamy and rich. Full-fat coconut milk delivers the silky texture and tropical flavor that make this dessert so special.

Is matcha powder always the same quality?

Matcha powder comes in different grades. For this pudding, we recommend latte-grade matcha, which has a milder, smoother taste and vibrant color, perfect for desserts.

Can I make the raspberry coulis ahead of time?

Yes! The raspberry coulis can be made a day in advance and kept refrigerated. Just give it a gentle stir before serving if it thickens too much in the fridge.

What can I use if I don’t have cornstarch?

You can substitute arrowroot powder or tapioca starch in equal amounts, but cornstarch is preferred for the best pudding texture.

Is this dessert vegan and dairy-free?

Absolutely! Using coconut milk and whipped coconut cream keeps this dessert fully plant-based and dairy-free, making it perfect for a wide range of dietary preferences.

Final Thoughts

I can’t recommend enough giving the Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe a try. It’s the kind of dessert that feels like a little celebration in every bite—combining the earthy charm of matcha, the fresh tartness of raspberry, and the tropical warmth of coconut. Whether you’re treating yourself on a quiet night or impressing guests, this pudding delivers comfort and elegance in one gorgeous dish.

Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe

Ingredients You’ll Need