For compote, halve or quarter strawberries. Place into a bowl with the sugar and set aside for 30 minutes.
Place the strawberry mixture into a small saucepan and gently heat, cooking for five minutes or until the strawberries just begin to collapse and a sauce forms. Place in the refrigerator to chill.
Place rice, sugar and three cups of water in a medium, heavy based saucepan. Bring to the boil and simmer, partly covered with a lid for 10 minutes.
Whisk the matcha, vanilla and milk together in a jug until combined. Add to the rice and simmer for five minutes. Set aside to cool to room temperature.
To serve, fold the coconut cream through the rice pudding. Divide between four bowls, spoon over the compote, top with lychees, drizzle with coconut cream and garnish with toasted coconut
