This delicious recipe for matcha chia pudding was provided courtesy of the legend Joshua Armitage from Two Six Wellness: https://www.twosixwellness.co.nz/ Great thing about this one is that it can be a delicious breakfast, or an equally satisfying dessert.

• 4 grams of Matcha Wednesday matcha powder

• 364 ml Canned Coconut Milk (full fat, refrigerated overnight)

• 240 ml Unsweetened Almond Milk

• 48 grams Chia Seeds

• 1/2 Avocado

• 60 grams Maple Syrup

1. Scrape the coconut cream from the top of the can into a bowl and set aside(aim for about 1 cup if you are making 3 servings). The cream should have separated from the coconut juice after being refrigerated overnight.

2. Add the remaining coconut milk from the can into a blender with almond milk, matcha powder, chia, avocado and maple syrup.

3. Blend until smooth.

4. Place in fridge to thicken about 10 to 15 minutes.

5. Once it has thickened up, layer chia pudding into mason jars or containers.

6. Follow with a layer of coconut cream. Repeat layers until all ingredients are used up.

7. Add toppings if you wish, and enjoy your matcha chia pudding!

Notes:

• Top with chopped fruit, hemp seeds, crushed nuts, dried fruit, shredded coconut or coconut chips.

• Refrigerate chia pudding in an air-tight container for 3-5 days.

• No maple syrup? Use honey or dates to sweeten instead.