In a large mixing bowl, whisk together the coconut milk and almond milk until well combined.

Sift the matcha powder into the milk mixture to avoid lumps, then whisk vigorously until fully dissolved and the mixture is a uniform green colour.

Add the maple syrup and vanilla extract, whisking to combine.

Add the chia seeds and stir thoroughly, making sure no clumps form at the bottom of the bowl.

Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after the first hour to prevent clumping.

Once set, the pudding should have a thick, creamy consistency; if too thick, stir in a splash of almond milk.

Divide the matcha chia pudding evenly among 4 serving bowls.

Top each bowl with sliced strawberries, blueberries, and raspberries arranged decoratively.

Sprinkle 20g of granola and coconut flakes over each bowl.

Drizzle with a little honey or agave nectar and serve immediately.