1 tbsp matcha (cafe or ceremonial grade for color)
1 cup cashew milk
1 tbsp maple syrup
Coconut whipped cream
In a jar, whisk together milk, matcha, and maple syrup.
Stir in chia seeds, cover, and refrigerate overnight. (For a breakfast option, top chia pudding raspberries, shredded coconut, and cacao nibs. For a dessert, top with coconut whipped cream and chocolate shavings. )
To make coconut whipped cream: place a can of full fat coconut in the fridge and chill overnight. Open the can and drain as much liquid as possible (save the liquid for another recipe). Scoop out the coconut cream and place into a chilled mixing bowl. Whip on high speed for about a minute. Add coconut nectar (or sweetener of your choice) and whip again.