Eosinophilic Esophagitis Friendly Matcha Green Tea Pudding
Total time2 hr 20 min
Prep time10 min
Cook time10 min
4.5(23)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- 3 tbsp arrowroot starch
- 2 tbsp ceremonial-grade or culinary-grade matcha powder
- 3 tbsp honey
- ¼ tsp vanilla powder
- 1 pinch fine sea salt
For serving
- ½ tsp matcha powder, for dusting (optional)
- 1–2 tsp honey, for drizzling (optional)
Instructions
- 1
In a medium saucepan, whisk together the arrowroot starch and matcha powder. Add 2 tablespoons of the almond milk and whisk into a smooth, lump-free paste.
- 2
Pour in the remaining almond milk, the full-fat coconut milk, honey, vanilla powder, and sea salt. Whisk until fully combined and the matcha paste is evenly dispersed with no green streaks.
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