Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 can (400ml) full-fat coconut milk
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) lime zest
  • 1/8 tsp (0.75g) sea salt
  • 1 cup (160g) fresh mango, diced
  • 1 cup (130g) fresh kiwi, sliced
  • 1/2 cup (80g) fresh pineapple, diced
  • 2 tbsp (10g) unsweetened shredded coconut

Instructions:

  1. In a medium mixing bowl, combine the coconut milk, maple syrup, vanilla extract, lime zest, and sea salt. Whisk until the syrup is fully incorporated and the liquid looks uniform.
  2. Slowly pour in the chia seeds while whisking constantly.
  3. Set the bowl aside for 10 minutes to allow the seeds to begin hydrating.
  4. Whisk vigorously one last time to break up any remaining seed clumps and ensure a homogenous texture.
  5. Pour the mixture evenly into four mason jars.
  6. Seal the jars and refrigerate for at least 3 hours, or overnight for maximum thickening.
  7. Top each bowl with diced mango, sliced kiwi, diced pineapple, and toasted shredded coconut before serving.