Prep time: 10 minutes
Set up time: 4-6 hours
1/3 cup white chia seeds
1 (14oz) can light coconut milk
1/4 cup pure maple syrup, divided use
2 clementine tangerines, peeled, segmented, chopped
2 kiwis, peeled, chopped
- In a medium bowl whisk together the chia seeds, coconut milk and 2 tablespoons of the maple syrup. Cover and refrigerate for 4-6 hours, or until thickened.
- Meanwhile, in a small bowl combine the remaining 2 tablespoons of the maple syrup with the tangerine and kiwi. Toss to coat. Cover and refrigerate.
- Once the pudding is thick, divide it between 4 serving glasses. Top with the fruit mixture and serve.
Chia Seed Pudding Tips
The chia pudding can be stored in an airtight container in the refrigerator for up to 5 days. Just top with fresh fruit when ready to serve.
Nutrition Facts (per serving)
Total Fat: 12g
Total Carbs: 29g