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Coconut-Chia Pudding-In-A-Jar Recipe

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This recipe for Coconut-Chia Pudding-In-A-Jar is from Let's Cook Up Some Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
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.
Number Of Servings:
Number Of Servings:
1 jar (about 1/3 cup each chia pudding and fruit
Preparation Time:
Preparation Time:
Prep 10 min; Inactive 8 hr; total 8 hr 10 min
Personal Notes:
Personal Notes:
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.

 

 

 

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