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Coconut-Chia Pudding-in-a-Jar

Prep Time:


Cook Time:


1 Serving


About the Recipe


  • 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


Step 1

Special equipment: four 8-ounce glass jars with lids.

Step 2

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.

Step 3

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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