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Yields4 Servings
 2 ½ cups Coconut Milk, unsweetened
 3 tbsp Agave Nectar
 ¼ tsp Pure Vanilla Extract
 ¼ tsp Coconut Extract, optional
 2 tsp Matcha Green Tea Powder
 1 pinch Fine Sea Salt
 ½ cup Chia Seeds
1

Warm 1 cup of the coconut milk in the microwave for 1 minute on high. (Or warm in a small saucepan over medium heat until hot.)

2

Add the agave, vanilla, coconut flavoring and matcha powder, and whisk thoroughly until the matcha is mostly dissolved.

3

Pour the mixture into a large jar (with a tight-fitting lid) and add the rest of the coconut milk. Add a pinch of salt.

4

Add the chia seeds, put the lid on the jar and shake vigorously. Let the mixture sit for 5 minutes, then shake the jar again. Chill overnight in the fridge, shaking whenever you remember, and serve topped with fresh fruit, cashews and toasted dried coconut in the morning. The breakfast pudding keeps for 3 to 4 days in the fridge. Enjoy!

Ingredients

 2 ½ cups Coconut Milk, unsweetened
 3 tbsp Agave Nectar
 ¼ tsp Pure Vanilla Extract
 ¼ tsp Coconut Extract, optional
 2 tsp Matcha Green Tea Powder
 1 pinch Fine Sea Salt
 ½ cup Chia Seeds

Directions

1

Warm 1 cup of the coconut milk in the microwave for 1 minute on high. (Or warm in a small saucepan over medium heat until hot.)

2

Add the agave, vanilla, coconut flavoring and matcha powder, and whisk thoroughly until the matcha is mostly dissolved.

3

Pour the mixture into a large jar (with a tight-fitting lid) and add the rest of the coconut milk. Add a pinch of salt.

4

Add the chia seeds, put the lid on the jar and shake vigorously. Let the mixture sit for 5 minutes, then shake the jar again. Chill overnight in the fridge, shaking whenever you remember, and serve topped with fresh fruit, cashews and toasted dried coconut in the morning. The breakfast pudding keeps for 3 to 4 days in the fridge. Enjoy!

Matcha Green Tea Chia Pudding

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