Ingredients
-
Chia Base: 1/4 cup chia seeds, 1 cup coconut milk (unsweetened), 1 tbsp maple syrup, and 1/2 tsp vanilla extract.
-
Kiwi Layer: 3 ripe kiwis (2 blended, 1 sliced thinly for the jar).
-
Zesty Topping: 1/4 cup Greek yogurt (or vegan alternative), zest of 1 lime, and a handful of crushed pistachios or shredded coconut.
Instructions
-
Prepare the Pudding: In a bowl or jar, whisk together the chia seeds, coconut milk, maple syrup, and vanilla. Stir well to ensure no clumps form. Cover and refrigerate for at least 4 hours, though overnight is best for a creamy texture.
-
Prep the Fruit: Peel two kiwis and blend or mash them into a smooth puree. For the aesthetic look seen in your image, peel the third kiwi and slice it into very thin rounds.
-
Assemble the Jar: Take your glass jar and press the thin kiwi slices firmly against the inside walls. They should stick naturally due to their moisture.
-
Layer Up: Gently spoon the chilled chia pudding into the center of the jar, being careful not to dislodge the kiwi slices.
-
Finish & Garnish: Spoon the lime-zested yogurt over the top. Sprinkle with crushed pistachios, coconut flakes, and a final dusting of fresh lime zest for a bright, aromatic finish.
Pro Tip
Chia seeds absorb about 10–12 times their weight in liquid. If the pudding feels too thick after chilling, simply stir in an extra splash of milk until you reach your preferred consistency. Enjoy cold!