Night falls, and as you drift to sleep, jars in the fridge work their magic—chia seeds swell with creamy matcha goodness, waiting to greet Mom with layers of jade kiwi and snowy coconut. Morning breakfast, mastered while you dream.
Chia seeds were prized by Aztec and Mayan runners for sustained energy. Modern foodies revived them as a plant‑based thickener: soak overnight and you get pudding without heat. Add matcha—a Japanese green‑tea powder—and you have a cross‑cultural antioxidant powerhouse.
Ceremonial‑grade matcha infuses earthy energy and vibrant color. Chia seeds offer omega‑3s and fiber; ripe kiwis bring tangy vitamin C, while coconut milk delivers tropical creaminess. A drizzle of maple syrup ties it all together.
Whisking matcha into warm liquid prevents clumps, ensuring a smooth green base. Overnight refrigeration lets chia absorb 10× its weight in liquid, creating spoonable pudding without stovetop fuss.
These make‑ahead parfaits feature matcha‑laced chia pudding, fresh kiwi cubes, and coconut crunch—assembled in jars for effortless morning elegance.
Set out coconut milk, chia, matcha, maple, vanilla, salt, kiwis, and coconut flakes. Warm 1/4 cup milk to about 120°F.
In a small bowl, whisk sifted matcha into the warm milk until no lumps remain.
Pour matcha mixture into a medium jar. Add remaining coconut milk, chia seeds, maple syrup, vanilla, and salt. Stir well.
Cover jar and refrigerate at least 4 hours, preferably overnight, until thick.
In the morning, give pudding a quick stir. Spoon 1/4 cup pudding into each of four 8‑oz jars, add kiwi layer, then repeat, finishing with pudding.
Sprinkle coconut flakes on each jar and garnish with mint leaves.
Enjoy chilled straight from the jar, or top with granola for extra crunch.
These parfaits prove breakfast can be both luxurious and practically effortless—bright kiwis contrast creamy green pudding for a spoonful of sunrise color. Each jar delivers fiber, healthy fats, and a gentle caffeine lift—nourishing energy that carries Mom through her morning errands or leisurely garden stroll.
• Mother’s Day Tray: Pair jars with a glass of hibiscus iced tea and a mini vase of garden flowers.
• Dessert Twist: Top with dark‑chocolate shavings and serve as a light pudding cup.
• Picnic Pack: Nestle jars in a cooler with fruit skewers and sparkling water for an on‑the‑go brunch.
Seal jars and refrigerate up to 3 days. Stir before eating if layers separate. For longer storage, freeze chia pudding base (without fruit) up to 1 month; thaw overnight in fridge, then add fresh kiwi.
Share your dreamy parfait pics with #MatchaKiwiMornings—show off fruit swaps (mango? strawberries?), crunchy toppers (cacao nibs? granola clusters?), and jar‑decor flair. Inspire fellow sleepers to wake up to green goodness!