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