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Ingredients
- 1 ½ cups unsweetened coconut milk beverage, divided
- 2 tablespoons + 4 teaspoons light agave nectar (or honey), divided
- 1 ½ teaspoons matcha powder
- 2 tablespoons cornstarch
- 1 cup mixed fresh berries (such as blackberries, blueberries, raspberries, or strawberries)
- 4 tablespoons toasted coconut chips
- 4 tablespoons unsweetened coconut-based yogurt
Steps
- Whisk 1 ¼ cups milk, 2 tablespoons agave, and matcha in a large saucepan. Place on medium heat and bring to a boil. Combine remaining ¼ cup milk and cornstarch; whisk until blended.
- Reduce heat to low; slowly pour in cornstarch mixture, whisking constantly, until combined and pudding mixture has thickened. Remove from heat.
- Divide pudding mixture evenly among 4 (4 oz) serving bowls (or ramekins) and spread evenly. Chill 1 hour or until set.
- Carefully run a table knife around the inside rims of the bowls and invert onto serving plates, tapping gently to release (if desired). Top puddings evenly with fruit, yogurt, coconut chips, and remaining 4 teaspoons agave. Serve.
Amount per ¼ recipe serving: Calories 130, Total Fat 3.5g, Sat Fat 3g, Trans Fat 0g, Chol 0mg, Sodium 60mg, Total Carb 24g, Fiber 3g, Sugars 17g, Protein 1g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%