Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) full-fat canned coconut milk
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) sea salt
  • 1/2 cup (75g) fresh mango, diced
  • 1/4 cup (40g) fresh pineapple, diced
  • 1 tbsp (5g) unsweetened shredded coconut
  • 1 tsp (5ml) lime juice

Instructions:

  1. Combine the chia seeds, coconut milk, maple syrup, vanilla, and salt in a mixing bowl or directly in the jars.
  2. Whisk vigorously for 60 seconds until the seeds are evenly suspended and no dry pockets remain.
  3. Place the jars in the refrigerator and let set for 15 minutes.
  4. Remove the jars and stir again to break up any seeds that have settled at the bottom.
  5. Seal the lids and refrigerate for at least 4 hours or overnight until the mixture is thick and opaque.
  6. Toss the diced mango and pineapple with lime juice.
  7. Layer the fruit on top of the set pudding and sprinkle with shredded coconut.