Matcha chia seed panna cotta

_MG_6835_11/2 of 1 envelope unflavored gelatin (1 1/4 teaspoons)
2 tablespoons cold water
1/2 cup coconut or almond milk
2 tablespoons organic cane sugar
pinch of sea salt
1 1/2 tsp matcha
1 cup Trader Joe’s organic European style yogurt, or Greek yogurt
2 tbsp chia seeds
toasted coconut chips to sprinkle on top

In a small bowl, sprinkle the gelatin over the cold water; let stand until softened, 5 minutes. In a small saucepan, bring the milk, sugar and pinch of salt to a simmer. Off the heat, pour a little bit of the warm milk over the matcha in a small bowl, and whisk to combine. Pour rest of the milk in the bowl, whisk until all small lumps of matcha dissolve. Pour back into saucepan, and over low heat stir in the gelatin until melted. In a bowl, whisk the yogurt until smooth. Gradually whisk in the matcha mix, then at the end, add chia seeds. Pour the mixture into three 1/2-cup ramekins, sprinkle with coconut chips and refrigerate until set, at least 3 hours.


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