A delicious chia pudding that's great for an afternoon snack or a make-ahead breakfast; even the kids will love it!
In a blender, combine 1/2 cup of the coconut milk with 1/2 cup Greek yogurt, 1 tablespoon pure maple syrup, and the raspberries. Blend until smooth. Pour into a small bowl. Stir in half of the chia seeds (2 Tbsp).
In a clean blender container, combine the remaining 1/2 cup coconut milk with the other 1/2 cup of Greek yogurt, 1 tablespoon pure maple syrup, and the matcha powder. Blend until combined. Pour into a small bowl, then stir in the remaining chia seeds.
Cover both bowls and refrigerate several hours or overnight. To serve, gently layer the raspberry chia pudding and the matcha chia pudding in attractive serving dishes. If desired, top with mint leaves, fresh raspberries, and coconut.