# What You’ll Need:
→ Chia Pudding Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Layer
05 - 1 1/2 cups fresh strawberries, hulled
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey
→ Matcha Layer
08 - 1/2 cup coconut yogurt or Greek yogurt
09 - 1 teaspoon matcha green tea powder
10 - 1 tablespoon maple syrup or honey
→ Toppings
11 - 1/2 cup fresh strawberries, sliced
12 - 1/4 cup toasted coconut flakes
13 - 1/2 cup granola
# Directions:
01 - In a medium mixing bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Allow mixture to rest for 10 minutes, then whisk again to prevent clumping. Cover bowl and refrigerate for at least 4 hours or overnight until pudding reaches desired thick consistency.
02 - Place hulled strawberries, lemon juice, and maple syrup into a blender. Process until completely smooth with no visible fruit pieces. Transfer puree to a container and refrigerate until assembly time.
03 - In a small bowl, combine coconut yogurt, matcha green tea powder, and maple syrup. Whisk thoroughly until mixture is uniformly green and completely smooth without any matcha powder clumps.
04 - Divide chia pudding equally among four serving jars, creating an even base layer in each. Top with equal portions of strawberry puree as the second layer. Finish with matcha yogurt as the final layer. Repeat layering sequence if additional height is desired.
05 - Crown each jar with fresh sliced strawberries, toasted coconut flakes, and granola according to preference. Serve immediately while chilled, or cover and store in refrigerator until ready to consume.
