1 13.5oz can light coconut milk
3 tbsp chia seeds
3 tbsp pure maple syrup
1/2 cup fresh pineapple chunks
2 medium kiwis, peeled and sliced
1/4 cup blueberries
2 tablespoons roasted almonds, chopped
[1] Stir together the coconut milk, chia seeds and maple syrup in a medium bowl.
[2] Divide the mixture evenly among four 8oz glass jars.
[3] Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
[4] Arrange the pineapples, kiwis, blueberries and almonds in separate layers on top of the pudding.
[5] Cover with the lid and keep refrigerated for up to 1 day.
Chia seeds are a great source of omega-3, plant-based protein, and fiber.
Choose a favorite fruit to go with it.
Use a dairy-free yogurt, such as coconut to make it vegan.
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