If you love matcha and creamy, refreshing desserts, you need to try this Matcha Chia Yogurt Jello. It has a beautiful green color, a light matcha flavor, and an incredibly satisfying texture somewhere between pudding, mousse, and soft jelly.
It’s creamy, jiggly, refreshing, and surprisingly easy to make at home.
Ingredients
For about 6–8 servings:
- 1 cup (250 ml) milk
- ¾–1 cup (200 g) Greek yogurt
- 1–1½ teaspoons matcha powder
- 2–3 tablespoons honey or maple syrup
- 10 g unflavored gelatin powder
- ¼ cup (50 ml) cold water
- 2 tablespoons chia seeds
- ½ teaspoon vanilla extract, optional
You can adjust the sweetness depending on your preference and the bitterness of your matcha.
Step 1: Bloom the Gelatin
Add the gelatin powder to 50 ml of cold water and let it sit for about 5–10 minutes.
The gelatin will absorb the water and become thick and spongy. Blooming the gelatin first helps it dissolve smoothly later without leaving unpleasant lumps.
Step 2: Prepare the Matcha Milk
Pour the milk into a small saucepan and warm it gently over low heat.
Do not bring it to a boil.
Sift the matcha powder into the warm milk and whisk until completely smooth. Add the honey or maple syrup and continue whisking until everything is combined.
Step 3: Add the Gelatin
While the matcha milk is still warm, add the bloomed gelatin.
Stir continuously until the gelatin has completely dissolved.
Remove the mixture from the heat and allow it to cool slightly.
Avoid boiling the gelatin, as excessive heat can affect the final texture.
Step 4: Add the Greek Yogurt
Place the Greek yogurt in a blender.
Pour in the slightly cooled matcha-milk mixture and add the vanilla if using.
Blend briefly for around 10–15 seconds, just until everything becomes smooth, creamy, and evenly green.
Avoid over-blending because you don’t want too many air bubbles in the pudding.
Step 5: Add the Chia Seeds
Add 2 tablespoons of chia seeds to the matcha mixture.
Instead of blending them, gently stir the chia seeds in with a spoon or silicone spatula.
This keeps the seeds intact and creates that beautiful speckled texture throughout the finished pudding.
Step 6: Pour Into the Dish
Pour the creamy matcha mixture into a glass or ceramic dish.
Gently tap the dish against the countertop a few times to release large air bubbles.
Let it sit for about 5 minutes, then give it one final gentle stir if the chia seeds begin settling toward the bottom.
Step 7: Refrigerate
Cover the dish and refrigerate for at least 4 hours, or until completely set.
For the best texture, chilling it for 4–6 hours works beautifully.
The finished dessert should be firm enough to cut into squares while still remaining soft, creamy, bouncy, and jiggly.
How to Serve 🍵
Once completely chilled, cut the Matcha Chia Yogurt Jello into bite-sized squares.
Scoop one up with a spoon and you’ll see the creamy matcha center filled with tiny chia seeds. The texture should gently jiggle rather than feel firm like traditional gelatin.
You can enjoy it on its own or serve it with:
- Fresh strawberries or blueberries
- Greek yogurt
- Fresh mango
- Toasted coconut
- A light dusting of matcha powder
- A small drizzle of honey
Tips for the Perfect Texture
The secret is not using too much gelatin. You want enough gelatin for the pudding to hold its shape, but not so much that it becomes rubbery.
Always sift your matcha before adding it to the milk to prevent clumps. Also, allow the warm matcha mixture to cool slightly before combining it with the Greek yogurt.
For an extra creamy version, you can replace part of the milk with coconut milk.
Storage
Keep your Matcha Chia Yogurt Jello covered in the refrigerator and enjoy it within 3–4 days.
Serve it straight from the fridge for the best creamy, refreshing texture.
💚 Save This Recipe!
With just matcha, milk, Greek yogurt, honey, gelatin, and chia seeds, you can make a gorgeous green dessert that’s creamy, refreshing, and incredibly satisfying.
Comment “MATCHA” below and I’ll send you the recipe! 🍵💚
