Coconut-Chia Pudding-in-a-Jar

• 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

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

light coconut milk, chia seeds, maple syrup, fresh pineapple, kiwis, raspberries, almonds

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