Spotted: pot of gold. Leprechaun: not included.

Making my own luck this morning with this COCONUT MATCHA CHIA PUDDING topped with coconut cream and a sprinkle of nature’s gold – aka bee pollen. I’m escaping the Irish invasion in Chicago today for St. Patrick’s Day, but couldn’t help but cheers the day with something green. Also celebrating a lot of luck (ie hard work) that’s recently paid off with some exciting news on the job and life front to come soon! In the meantime, I hope you enjoy this Keto, Paleo and Whole30-friendly treat!

Coconut Matcha Chia Pudding
Serves: 3-4

Ingredients:
– 1 can of full fat coconut milk
– 2 tsp matcha tea
– 1 tsp vanila
– 1/4 C chia seeds
– 1 T maple syrup (omit if Whole30 or use date syrup*)
– optional: top with coconut cream** and bee pollen

Directions:
Step 1: Pour the coconut milk into a medium mixing bowl. Add the matcha, vanilla and maple syrup (if using). Use an immersion blender to combine or whisk vigorously. Add the chia seeds and stir to combine. Pour into a mason jar, cover and refrigerate overnight.
Step 2: Remove from the fridge, scoop into 3-4 glasses or small bowls and enjoy with your favorite toppings like coconut cream (recipe below), bee pollen, grain-free granola or pistachios.

*To make the date syrup: combine 1 C of pitted Medjool dates, 1 1/2 C of water and 1 tsp of lemon juice in a food processor. Process until smooth and syrup-like. Store in the fridge for up to a week.

**To make the coconut cream, place a can of coconut cream in the fridge with the chia pudding overnight. In the morning, scoop the solid milk from the top of the can into a small metal mixing bowl (option to place the mixing bowl in the fridge for a few minutes so that it’s nice and cool). Use a handle blender to whip until smooth peaks form. Use the remaining coconut water in the can for your favorite smoothie the next morning!

Happy St. Patrick’s Day!

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