In a small sauce pan add the maple syrup, matcha powder, tapioca, and agar. Whisk to combine.

Pour the soy milk into the pan, then set it on the stove on medium heat.

Stir well, and often as you bring the mixture to a soft boil.

Pour the mixture into small jars, or into a larger glass container.

Set in the refrigerator to cool for at least 1 hour (also great overnight).

While the pudding is cooling and thickening in the refrigerator, make your coconut cream.

Simply stir the coconut cream and maple syrup together in a small bowl. You can also achieve a more airy whipped texture by using a hand mixer.

Once the matcha pudding is ready, remove from the refrigerator and top with the coconut cream.

Enjoy!