Yield:1 jar (about 1/3 cup each chia pudding and fruit)
Nutritional Analysis
Per Serving
Serving Size
1 of 4 servings
Calories
219
Total Fat
12 g
Saturated Fat
6 g
Carbohydrates
25 g
Dietary Fiber
5 g
Sugar
16 g
Protein
3 g
Cholesterol
0 mg
Sodium
46 mg
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.
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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