For the coconut quinoa: In a small sauce pot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease heat to a simmer, cover and simmer for 15 minutes, stirring occasionally. Remove from heat. Keep in the refrigerator until ready to use.
For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.
For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water into another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.
To assemble: Split the coconut quinoa into two bowls (or mason jars), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes and chopped pistachios.
Notes:
1. Everything can be prepared the night before, stored separately in the fridge, and then assembled in the morning!
2. To make this vegan, use almond or coconut yogurt instead of Greek yogurt.
3. If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!
