Lets Make Matcha Coconut Chia Pudding Whip
1 can of unsweetened coconut milk, refrigerated overnight1 tsp Foodie’s Matcha Tea3 tbsp chia seeds2 tbsp maple syrup1 cup of yogurt ( your choice )
1. Open coconut milk can. Using a spoon, scoop the coconut cream at the top into a mixing bowl2. Put chia seeds in a small bowl. Pour in remaining coconut milk from the can and stir until well-mixed3. Cover and refrigerate the chia seed mixture until it congeals into a pudding-like consistency, about 30 mins4. Using a mixer or whisk, whip the coconut cream until slightly fluffy5. Sprinkle the matcha tea powder into the whipped coconut cream and mix until thoroughly blended6. Remove chia seed pudding from fridge7. Layer into wine glasses: layer matcha whip + layer yogurt + big layer chia pudding + layer yogurt + layer matcha whip8. If serving next day, cover with plastic wrap or place in an airtight container.
Photo and recipe courtesy Minna Lee.