Matcha Chia Pudding topped with Raspberries and Salted Coconut Cream

To make the Matcha Chia Pudding: Mix together chia seeds, non dairy milk, coconut cream/coconut milk (or more milk), maple syrup (or liquid stevia), vanilla, and matcha in a large bowl. Let sit for 30 minutes on the counter, then mix again thoroughly to ensure there are no clumps. Refrigerate overnight or for at least 8 hours.

To make salted coconut cream: Blend or whip coconut cream until it becomes thick (if using coconut milk, skim the thick part on the top). Top the matcha pudding with the whipped coconut cream and a sprinkle of sea salt when serving. Garnish with raspberries.