Recipe Ingredients
- 2 tablespoons honey, plus more for drizzling
- 2 teaspoons ceremonial-grade matcha
- 1 cup coconut milk
- 1/4 cup chia seeds
- 1/2 cup dairy-free coconut yogurt
- 1/2 cup blueberries
- Toasted shredded coconut, for garnish
Recipe Directions
- Whisk honey and matcha together in a medium bowl until a smooth paste forms. Whisk in milk and chia seeds until combined, ensuring there are no lumps. Cover bowl with plastic wrap and refrigerate until firm, about 2 hours, or overnight.
- Spoon about half the pudding evenly between 2 canning jars or glasses. Layer evenly with half the blueberries, half the yogurt and the remaining pudding.
- Dollop with remaining yogurt and top with remaining blueberries. Garnish with coconut and drizzle with honey before serving.
