For the strawberry layer. Using a blender or food processor, blend the strawberries, coconut yogurt, almond milk, and vanilla extract until you have a creamy, pink milk with no large pieces of strawberry. 

Pour the milk into a bowl and add the chia seeds. Mix well to combine. Transfer to the fridge for 3-4 hours to set.

To make the matcha layer, heat ¼ cup of almond milk until warm (not scalding hot). Add the match powder and whisk with a whisk or milk frother to break up the powder. 

Add the yogurt and vanilla and mix well with a whisk. 

Add the chia seeds and stir well to combine. Transfer to the fridge for 3-4 hours to set.

Once the chia pudding are both set, remove from the fridge and stir each one individually to break up any clumps of chia seeds.

Using 4 ramekins or dessert cups, divide the strawberry chia pudding between the cups, filling about halfway. Repeat for the matcha layer on top of the strawberry layer.

Top the chia pudding off with sliced strawberries and serve fresh, or store covered in the fridge for 3-4 days.