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A glass of kiwi chia pudding layered with creamy chia seeds and fresh kiwi slices, topped with additional chia seeds.
Daniel

Kiwi Chia Pudding

Creamy coconut chia pudding layered with bright, tangy kiwi for a refreshing make-ahead breakfast that tastes like vacation.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chia Pudding
  • 1.5 cups full-fat coconut milk from the can, shaken well
  • 0.5 cup unsweetened almond milk
  • 0.5 cup chia seeds black or white
  • 3 tbsp pure maple syrup or honey
  • 0.5 tsp vanilla extract
  • 0.25 tsp fine sea salt
Kiwi Layer
  • 4 medium ripe kiwi firm-ripe, not mushy
  • 1 tsp fresh lime juice
For Serving
  • 2 tbsp toasted coconut flakes optional

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 glass jars or containers (8 oz)

Method
 

Make the Pudding Base
  1. In a medium bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla, and salt until completely smooth with no coconut cream lumps.
  2. Add the chia seeds and whisk vigorously for 30 seconds to prevent clumping. Let sit for 5 minutes, then whisk again. The mixture should look like thin tapioca with seeds suspended throughout.
  3. Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding consistency. The chia seeds will have plumped and the mixture should hold its shape when spooned.
Prep the Kiwi
  1. Peel the kiwi and dice into 1/4-inch pieces. Toss with lime juice in a small bowl. The acid keeps the kiwi bright and adds a subtle zing that balances the rich coconut.
Assemble and Serve
  1. Spoon about 1/2 cup pudding into each jar, add a layer of diced kiwi, then top with remaining pudding. Finish with more kiwi and a sprinkle of toasted coconut if using. Serve chilled.

Notes

For the creamiest texture, use full-fat coconut milk from the can - the light version makes watery pudding. If your kiwi is very tart, reduce lime juice or skip it entirely. The pudding keeps for 5 days refrigerated; add fresh kiwi just before serving to prevent it from breaking down and turning mushy.