Step 1

Melt the chocolate and coconut milk together (I microwaved for 60-90 seconds on high). Stir until smooth.

Step 2

Divide into the bottom of 4 small jars or ramekins. Freeze.

Step 3

Combine matcha pudding ingredients in a saucepan and whisk to combine (or blend and then pour into the saucepan).

Step 4

Bring to a boil over medium heat, reduce heat to simmer, simmer 4-5 minutes whisking frequently until thick.

Step 5

Pour into a heat proof bowl, place a piece of plastic wrap on top (touching the top surface), and refrigerate one hour.

Step 6

Divide cooled pudding between the jars/ramekins on top of the ganache layer.

Step 7

Chill overnight.

Step 8

Top with chopped dark chocolate, nuts, etc. Enjoy!