Introduction

This creamy matcha white chocolate pudding is a delightful plant-based dessert that’s both smooth and subtly sweet. With a delicate balance of earthy matcha and rich cacao butter, it’s perfect for anyone craving a unique and comforting treat.

Two clear glass bowls sit on a white marbled surface with a white cloth beneath them. The top bowl contains a light tan mixture with many small bubbles on the surface, topped with three dark blue blueberries arranged in a line near the edge. The bottom bowl shows the same tan browned foamy mixture, but partially mixed with a spoon inside, revealing a slightly thicker, grainy texture beneath the bubbles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups oat milk
2 tablespoons oat milk
3 to 4 tablespoons maple syrup or honey
1 tablespoon agar agar flakes
2 tablespoons arrowroot powder
3 tablespoons chopped cacao butter
1 teaspoon vanilla extract
1 pinch sea salt
2 teaspoons matcha powder (preferably ceremonial grade)

Instructions

Step 1: Combine 1.5 cups of oat milk with the maple syrup, vanilla extract, agar agar flakes, and sea salt in a medium saucepan. Bring to a boil over medium-high heat, then lower the heat to a simmer and cook for 5 minutes, stirring frequently.
Step 2: In a small bowl, mix the arrowroot powder with 2 tablespoons of oat milk until smooth. Slowly whisk this mixture into the simmering agar agar milk until the pudding thickens.
Step 3: Add the chopped cacao butter and matcha powder to a blender along with the thickened milk mixture. Blend until smooth and creamy. Taste and add more maple syrup if you prefer it sweeter.
Step 4: Pour the pudding into small ramekins or glasses and chill in the refrigerator for about 2 hours until set.
Step 5: Before serving, optionally top with fresh fruit for a bright and refreshing contrast.

Tips & Variations

Use ceremonial grade matcha for the best flavor and vibrant green color.
Substitute maple syrup with agave nectar or honey depending on your preference or dietary needs.
For a richer texture, add a splash of coconut cream before blending.
If you don’t have cacao butter, white chocolate chips can be gently melted and used instead, though this will add dairy if not vegan.

Storage

Store the pudding covered in the refrigerator for up to 3 days. Re-chill before serving for the best texture, as it may soften slightly at room temperature.

How to Serve

The image shows two clear glasses filled with a smooth, pale green drink with darker green swirls mixed inside. Each glass is topped with a tall, spiral layer of white whipped cream sprinkled with fine green powder. The glasses are placed on a round wooden board with a small silver spoon on the right side of the board. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, any plant-based milk like almond, soy, or coconut milk will work, but oat milk provides a nice creamy consistency that complements the pudding well.

What if I don’t have agar agar flakes?

You can substitute with powdered agar in smaller amounts; check the package for conversion. Alternatively, cornstarch or gelatin can work, but the texture may vary slightly.

Creamy Matcha White Chocolate Pudding Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

A rich and creamy vegan pudding featuring the delicate earthiness of ceremonial grade matcha combined with smooth white chocolate flavor from cacao butter, sweetened naturally with maple syrup and thickened with agar agar and arrowroot. This dairy-free dessert is easy to prepare on the stovetop and perfect for a refreshing, elegant treat.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x
Category: Dessert
Method: Stovetop
Cuisine: Fusion
Diet: Vegan

Ingredients

Scale

Liquid Base

1.5 cups oat milk
2 tablespoons oat milk

Sweetener and Flavorings

3 to 4 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1 pinch sea salt
2 teaspoons matcha powder (preferably ceremonial grade)

Thickening Agents

1 tablespoon agar agar flakes
2 tablespoons arrowroot powder

White Chocolate Flavor

3 tablespoons chopped cacao butter

Instructions

Heat and dissolve agar agar: Combine 1.5 cups of oat milk with maple syrup, vanilla extract, agar agar flakes, and sea salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes, stirring frequently to fully dissolve the agar agar.
Mix arrowroot slurry and thicken: In a small bowl, whisk the arrowroot powder together with 2 tablespoons of oat milk until smooth. Slowly pour this mixture into the simmering agar agar milk while whisking continuously; continue stirring until the mixture begins to thicken.
Blend with cacao butter and matcha: Transfer the thickened milk mixture, chopped cacao butter, and matcha powder to a blender. Blend until completely smooth and creamy. Taste and add more maple syrup if you prefer a sweeter pudding.
Chill the pudding: Pour the blended pudding into small ramekins or serving glasses. Refrigerate for about 2 hours until it sets firmly and develops a creamy texture.
Serve with toppings: Optionally, garnish the chilled pudding with fresh fruit or your favorite toppings before serving for an added touch of freshness and flavor.

Notes

Use ceremonial grade matcha for the best flavor and vibrant green color.
Maple syrup keeps the recipe vegan, but honey can be used if not strictly vegan.
Agar agar can be substituted with gelatin if not vegan, but adjust quantities accordingly.
The pudding’s texture depends on fully dissolving agar agar and proper thickening with arrowroot.
Allow sufficient chilling time to ensure the pudding sets well.
Feel free to experiment with toppings like toasted coconut, nuts, or berries.

Keywords: matcha pudding, vegan dessert, white chocolate pudding, oat milk dessert, cacao butter pudding, agar agar dessert