In a medium bowl, gently whisk the coconut milk, yogurt, matcha, vanilla, honey, and salt until just blended. Whisk in the coconut and chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, spoon the pudding into serving bowl, top with berries and nuts if desired.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/coconut-chia-matcha-pudding/