Coconut-Chia Pudding in a Jar Loaded With Omega-3's and Plant Protein

For this week’s recipe, you knew we were gonna mix it up!

Andrew here, with Haka Life Nutrition.

Today I was craving something simple, sweet, fibrous, and loaded with Omega-3s & plant protein… Sounds like a difficult mix?

Not at all!

Coconut-Chia Pudding-in-a-Jar

This recipe is ridiculously simple (One of our easiest to date) and yields such a tasty result.

The prep time is a dash, and you’ll be in low-cal, anti-inflammatory heaven in no time!

The jar makes this healthy dish super portable and shows off its pretty layers.

Ingredients

• One 13.5-ounce can light coconut milk
• 3 tablespoons chia seeds
• 3 tablespoons pure maple syrup
• 1/2 cup fresh pineapple chunks
• 2 medium kiwis, peeled and sliced
• 1/4 cup raspberries
• 2 tablespoons roasted almonds, chopped

Directions

Special equipment: four 8-ounce glass jars with lids.

1. Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
2. Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding.
3. Cover with the lid, and keep refrigerated for up to 1 day.