AIP & Paleo Matcha Pudding

This creamy and delicious paleo matcha pudding is made with all the gut-healing nutrients and packed with antioxidants. It’s a healthy but decadent AIP dessert!

Ever since I was young, matcha dessert recipes have always been my favorite. Having Korean parents, I was exposed to them early and I remember enjoying matcha ice cream and matcha cookies as a kid. However, I realized I don’t have many matcha dessert recipes on my blog, so I thought it was time to change that up with this matcha pudding.

AIP & Paleo Matcha Pudding Recipe

This paleo pudding tastes so decadent and wonderful, and it’s really quick and easy to make. I love that it’s an AIP dessert that’s free of all common allergens so it’s suitable for various dietary needs. However, you really don’t feel like you are missing anything when you taste the amazing, creamy flavor. It’s packed with all the healthy nutrients too!

Ingredients in AIP & Paleo Matcha Pudding

There are only 5 major ingredients to make this paleo pudding, and you most likely already have them in your pantry if you are accustomed to paleo and AIP cooking and baking.

• Grass-fed gelatin: This is a gelatin pudding, and gelatin is what provides that ultra creamy texture. I highly recommend using a high-quality, grass-fed gelatin, because it’s packed with gut-healing nutrients. It’s also amazing for healthy skin, hair, and nails! You can check out my favorite brand and get 10% off with my code: GREATGRANDMA10
• Matcha: I’ve tried many brands of matcha, and this is my favorite. Pique Tea matcha is the FIRST matcha to quadruple toxin screen for: heavy metals, pesticides, toxic mold, and radioactive isotopes. Their matcha leaves are also shaded up to 35% longer than other leaves, which creates a much higher level of l-theanine, aka nature’s chill pill. It’s the ingredient in matcha that gives you calm, focused energy.
• Coconut milk: I highly recommend you use full-fat coconut milk for this AIP dessert recipe. The high fat content of coconut milk is what gives this gelatin pudding that ultra creamy texture. If you use another type of milk that’s “lighter,” the final result will turn out more like jell-o.
• Honey: You can also substitute with maple syrup if you don’t have honey on hand. This matcha pudding is lightly sweetened because I don’t love when desserts are too sweet, so you can add 1 more tablespoon if you like sweeter treats.
• Vanilla extract: If you are strict AIP, you can substitute with vanilla powder to make it compliant. It won’t change the flavor or the texture!

Tips for Making Paleo Matcha Pudding

• Make sure to blend the ingredients well in the beginning. You don’t want clumpy matcha in the final pudding!
• The gelatin needs to fully dissolve in the heated mixture, but don’t let it boil. I keep the heat on medium for about 5 minutes while whisking continuously. I take it off heat as soon as it’s steaming and I see a few bubbles floating up.
• Chill for at least 2 hours so the gelatin pudding can set into a creamy texture. I keep it uncovered while chilling so the steam won’t alter the texture of the matcha pudding.

I plan to have more matcha dessert recipes in the future, so stay tuned! In the meantime, I hope you enjoy this delicious matcha pudding. I’ve made it several times already, and it’s always a huge hit!

Other recipes you might love…

• Dairy Free Matcha Latte (No Whisk Needed, Easy Clean Up)
• White Chocolate Matcha Latte (Paleo, Whole30, Keto, Vegan)
• 3-Ingredient Paleo Matcha Ice Cream (AIP, Vegan)
• Lemon Mint Matcha Champagne
• Vegan & Paleo Banana Pudding (Egg Free, AIP Option)