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matcha-coconut-chia-pudding

The practice of milling tea leaves into a fine powder and then whisking in water originated in China around the tenth century but is most associated these days with Japan, where matcha, as it's known there, is the staple ingredient upon which traditional Japanese tea ceremonies were developed in the twelfth century. This matcha pudding was inspired by bubble, or boba, tea. Chia seeds become like boba pearls when soaked in liquid. The coconut milk complements the natural bitterness of the matcha to make a smooth, creamy, light dessert. Excerpted from SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc

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