Coconut-Chia Pudding-in-a-Jar

Make this fruity, nutty, healthy dish for breakfast or dessert - it's your choice. The chia makes this pudding reminiscent of tapioca; it['s also a good source of omega-3 fatty acids. The jar makes it super portable and shows off its pretty layers.]

Total Time:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr

Yield:
1 jar (about 1/3 cup each chia pudding and fruit)
Level:
Easy

Ingredients
  • One 13.5-ounce can light coconut milk
  • 3 tablespoons chia seeds
  • 3 tablespoons pure maple syrup
  • 1/2 cup fresh pineapple chunks
  • 2 medium kiwis, peeled and sliced
  • 1/4 cup raspberries
  • 2 tablespoons roasted almonds, chopped
Directions
  • Special equipment: four 8-ounce glass jars with lids

  • Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.

  • Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding. Cover with the lid, and keep refrigerated for up to 1 day.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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