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Matcha Pudding with Raspberry Coulis and Coconut Garnishes Recipe

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4 from 37 reviews

  • Author: Ava
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This creamy Matcha Pudding with Raspberry Coulis is a delightful blend of rich coconut milk infused with vibrant matcha green tea, topped with a fresh and tangy raspberry sauce. Perfectly chilled and garnished with coconut flakes, chocolate curls, and whipped coconut cream, this dessert offers a luscious, dairy-free treat that combines smooth texture with a burst of fruity flavor.

Ingredients

Matcha Pudding

  • 2 ¼ cups full-fat coconut milk (about 19 fl oz)
  • ½ cup granulated sugar
  • 4 tbsp cornstarch
  • 4 tsp matcha powder (latte grade)

Raspberry Coulis

  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar

Garnishes

  • Coconut flakes
  • Chocolate curls
  • Whipped coconut cream

Instructions

  1. Prepare the Matcha Pudding Base: In a medium saucepan, whisk together the sugar, cornstarch, and a small splash of coconut milk until you achieve a smooth slurry with no lumps.
  2. Add Remaining Coconut Milk: Pour in the rest of the coconut milk and whisk thoroughly to combine all ingredients into a uniform mixture.
  3. Cook the Pudding: Place the saucepan over medium heat and stir constantly to prevent lumps or burning. Continue cooking for about 5 minutes until the pudding thickens sufficiently, indicated by the whisk leaving a trail that takes 2 to 3 seconds to disappear.
  4. Incorporate Matcha Powder: Remove the saucepan from heat and whisk in the matcha powder thoroughly, ensuring the pudding is smooth and evenly colored.
  5. Chill the Pudding: Transfer the pudding into a medium bowl or portion it into individual serving dishes. Cover the surface directly with plastic wrap to avoid skin formation and refrigerate for at least 1 hour to set and chill completely.
  6. Make the Raspberry Coulis: In a small saucepan, combine raspberries and sugar. Cook over medium heat, stirring frequently, until the raspberries break down and the sauce thickens slightly, approximately 5 minutes. The coulis should be viscous such that when you drag a spatula through it, the gap fills in within about 1 second.
  7. Chill the Coulis: Remove the coulis from heat and allow it to cool completely before serving.
  8. Assemble and Serve: Top the chilled matcha pudding with a generous spoonful of raspberry coulis. Garnish with coconut flakes, chocolate curls, and a dollop of whipped coconut cream to enhance texture and flavor.

Notes

  • Use latte-grade matcha powder for a smoother, less bitter flavor ideal for desserts.
  • Be sure to whisk constantly during cooking to prevent lumps and scorching.
  • Pressing plastic wrap directly on the pudding surface prevents a skin from forming as it cools.
  • Frozen raspberries work well if fresh are not available; just allow the coulis to cool completely before topping the pudding.
  • For a vegan version, ensure the chocolate curls and whipped cream are dairy-free.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Japanese Fusion

Find it online: https://quickandsweetrecipes.com/matcha-pudding-with-raspberry-coulis-and-coconut-garnishes-recipe/