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.
Recipe courtesy of Food Network Kitchen
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Coconut-Chia Pudding-in-a-Jar
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 jar (about 1/3 cup each chia pudding and fruit)
Level:
Easy
Total:
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

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.

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