Matcha Chia Pudding

Matcha and Chia Seed Pudding is a great idea for breakfast!

Ingredients:

¼ cup (45 g) chia seeds
1 cup (240 ml) coconut milk (nonfat)
¼ cup (60 ml) coconut yogurt (you can use any yogurt or just add more coconut milk)
4 tablespoons (60 ml) maple syrup or other sweetener (optional)
2 teaspoons (10 g) MATCHA powder
2 tablespoons (30 ml) boiled water (cooled; for dissolving MATCHA powder)

Additional ingredients:
2 fresh strawberries
1 teaspoon maple syrup
2 tablespoons shredded coconut

Directions:

1. In a large container with a lid (or large bowl), add MATCHA powder and warm water. Stir with a fork or whisk until the powder is dissolved (until there are almost no lumps left).
2. Then add the coconut milk, yogurt, maple syrup and whisk again. Make sure there are no lumps of undissolved MATCHA powder left.
3. Sprinkle the chia seeds on top. Stir into the mixture with a whisk.
4. Let stand on the counter for 10 minutes. Stir every 2-3 minutes to prevent the seeds from forming lumps.
5. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours (or overnight). The pudding should thicken and the seeds should absorb the liquid.
6. Serve with fresh strawberries, raspberries, coconut yogurt and shredded coconut.

Yield: 2 servings
Recipe: theconsciousplantkitchen.com