Chia Seed Pudding

Makes 4 Servings

Ingredients:
One 13.5-ounce can organic coconut milk
3 tablespoons chia seeds
½ tablespoons organic monk fruit powder
1/2 cup fresh pineapple chunks
2 medium kiwis, peeled and sliced
1/4 cup raspberries
2 tablespoons almonds, chopped

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

Instructions:
Stir together the coconut milk, chia seeds and monk fruit powder 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.
Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding.
Cover with the lid, and keep refrigerated for up to 1 day.