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

  Canned, water pack, solids and liquids

  ¼ cup, crushed, sliced, or chunks or 62g

• Kiwi fruit

  Green, raw

  ½ cup, sliced or 90g

• Raspberries

  Raw

  3 tbsp or 23g

• Almonds

  Nuts, raw

  ½ oz (23 whole kernels) or 14g

• Coconut meat

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

  1 tbsp or 5g

Directions

1. Stir together the coconut milk, chia seeds, and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
2. Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Enjoy!