Coconut-Chia Pudding-in-a-Jar

The jar makes this healthy dish super portable and shows off its pretty layers.

  • Preparation Time10 mins
  • Serves1
  • DifficultyEasy
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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