This Kiwi Chia Pudding is made with coconut milk, kiwi fruit, and maple syrup. It is a great option for a healthy breakfast or a snack in the afternoon.
In a medium bowl, combine the chia seeds and almond milk together. Stir very well to avoid any chunks.
Add the maple syrup and vanilla extract. Mix everything very well.
Using a plastic wrap, cover the bowl and refrigerate for about 4-5 hours.
When the chia pudding is ready to be served, puree the kiwi in a food processor.
Mix the pureed kiwi and chia pudding together.
In small glasses (or dessert dishes), pour the chia pudding and top the pudding with coconut flakes and berries.
Notes
You can swap the almond milk for a different milk of your choice such as cows milk, cashew milk, coconut milk, etc.
Make sure to give the pudding a good whisk as you don't want the pudding to be lumpy. You can always let the pudding set for a few minutes and give it another whisk for extra precaution!
For the best flavour, use real vanilla extract instead of artificial extract.
To store: Keep the kiwi chia pudding in an airtight container in the fridge for up to 4 days.
To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it.