In a medium bowl or two small jars, combine the sifted matcha powder and about 2 tablespoons of the coconut milk. Whisk vigorously until the matcha is fully dissolved and no lumps remain, creating a smooth paste.

Add the remaining coconut milk, chia seeds, maple syrup, and vanilla extract to the bowl. Whisk very well for about one minute to ensure the chia seeds are evenly distributed and not clumping at the bottom.

Let the mixture sit on the counter for 5 minutes, then whisk again thoroughly. This second whisk prevents sinking and ensures a uniform pudding texture.

Cover the bowl or seal the jars and refrigerate for a minimum of 3 hours, or preferably overnight, until the pudding has thickened substantially.

Before serving, check the consistency. If it is too thick, stir in a splash of milk. Divide the matcha chia pudding into serving bowls or glasses.

Top generously with fresh mixed berries and a sprinkle of toasted coconut flakes. Serve immediately chilled.