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Kiwi and Raspberry Chia Pudding

A vibrant, tropical chia pudding layered with creamy coconut, tart raspberries, and fresh kiwis, perfect for breakfast or a healthy snack.
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Prep Time 10 minutes
Total Time 2 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Tropical, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

Chia Layer
  • 1/2 cup chia seeds
  • 1 1/2 cup coconut milk for chia layer
Pink Layer
  • 1 cup frozen raspberries
  • 1/4 cup coconut milk for pink layer
Green Layer
  • 1 cup spinach
  • 2 kiwis
  • 3 pieces ice or more
  • 2 tablespoon coconut milk for green layer
  • maple syrup optional, for sweetness

Method
 

Preparation
  1. Stir together the chia seeds and 1 1/2 cups of coconut milk. Place in the fridge for at least two hours to set.
Assembling Layers
  1. Once set, place the chia pudding layer in the bottom of two glasses.
  2. For the pink layer, blend frozen raspberries, banana, and 1/4 cup of coconut milk until thick. Gently pour the pink layer over the chia layer.
  3. For the green layer, blend banana, spinach, kiwis, ice, and 2 tablespoons of coconut milk. Gently pour the green layer on top of the pink layer.
  4. Top with sliced fruit. If you need more sweetness, add 1 tablespoon of maple syrup to one of the layers.

Notes

Serve tall in clear glasses to showcase the jewel-toned layers. Optionally, top with kiwi wheels, raspberry jewels, or toasted coconut for added texture.