Pumpkin-chia pudding with matcha

A yummy, nutritious breakfast perfect for pregnancy.



Makes 2 serves

Time 15 minutes plus setting and freezing (optional)


Chia layer

¾ cup (185 g) pumpkin purée*

2 Tbsp coconut cream**

juice of 2 oranges

1 Tbsp grated fresh ginger

2 pinches of cayenne pepper

6 drops of vanilla extract

2 tsp extra virgin olive oil

6 handfuls of chia seeds


Matcha layer

6 Tbsp coconut cream**

4 Tbsp rice syrup

1 tsp matcha green tea powder

30 drops of vanilla extract



Make the chia layer by mixing the pumpkin purée, coconut cream, orange juice, grated ginger, cayenne and vanilla in a food processor. Let the motor run while you slowly add the olive oil until you have a smooth liquid. Pour into a bowl and add the chia seeds. Stir the seeds carefully into the liquid with a spoon or spatula so that they are fully covered and do not stick together. Spoon the pudding into 2 glasses or bowls and set aside for at least an hour or overnight.

Make the matcha layer by whisking the coconut cream, rice syrup, matcha powder and vanilla in a bowl to make a beautiful creamy mixture. Pour over the pumpkin-chia layer, then leave in the freezer for 30 minutes to make firmer. Don’t have the time? Skip this stage and serve the pudding immediately.

TIP For a completely raw version, use pumpkin juice, raw coconut cream, a vanilla bean and a natural liquid sweetener.

* You can buy pumpkin purée or make it yourself by baking chopped pumpkin for 30–40 minutes in a 190°C (375°F) oven and then mashing.

** I use the solid parts of a BPA-free tin of coconut milk.


Extracted with permission from Vegan by Kyra de Vreeze, published by Murdoch Books, distributed by Allen & Unwin, RRP $27.99

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