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Add the chia seeds, collagen and coconut milk into a large bowl or container and mix really well using a whisk.
Cover and place the container in the fridge for 3-4 hours or overnight.
Remove from the fridge and mix in the matcha liquid until well combined.
Add the raspberries to a pan on a medium heat and cook down for 8-10 minutes until you have a jammy kind of consistency.
Remove from heat and let it cool down completely.
Layer the chia pudding in a jar with the raspberry compote and top with the Greek yogurt.
Store in the fridge for 2-3 days.