Overnight Coconut-Chia Pudding Breakfast Bowl

Ingredients

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅔ cup or 151g

• Chia seeds

  Seeds, dried

  2 tbsp or 24g

• Maple syrups

  1 tbsp or 20g

• Pineapple

  Raw, all varieties

  ¼ cup, chunks or 41g

• Kiwi fruit

  Green, raw

  ½ cup, sliced or 90g

• Raspberries

  Raw

  3 tbsp or 23g

• Almonds

  Nuts, raw

  ⅛ cup, whole or 18g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  1 tbsp or 5g

Directions

1. In a bowl, whisk together the coconut milk, chia seeds, and maple syrup until evenly combined. Cover and refrigerate overnight (or at least 4 hours) until the mixture thickens into a soft pudding.
2. Stir the pudding, then top with the pineapple, kiwi, raspberries, almonds, and coconut flakes. Serve chilled.