Coconut-Chia Pudding Breakfast Bowl

• 2/3 cup light coconut milk
• 2 tablespoons chia seeds
• 1 tablespoon pure maple syrup
• 1/4 cup fresh pineapple chunks
• 1/2 medium kiwi, peeled and sliced
• 3 tablespoons raspberries
• 1 tablespoon roasted almonds, chopped
• 1 tablespoon unsweetened coconut flakes

1. Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl.
2. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
3. Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding.
4. Then take a photo!
5. Per serving (1 bowl): Calories: 400; Fat: 25 g (Saturated: 13 g); Cholesterol: 0 mg; Sodium: 35 mg; Carbohydrate: 41 g; Fiber: 12 g; Protein: 6 g; Sugar: 20 g

light coconut milk, chia seeds, maple syrup, fresh pineapple, kiwi, raspberries, almonds, unsweetened coconut flakes

Taken from www.foodnetwork.com/recipes/food-network-kitchens/coconut-chia-pudding-breakfast-bowl.html (may not work)