Kiwi Lime Chia Pudding Cups

# The Ingredients You'll Need:

→ Chia Pudding

01 - 1⅔ cups unsweetened coconut milk or almond milk

02 - 5 tablespoons chia seeds

03 - 2 tablespoons maple syrup or agave syrup

04 - Zest of 1 lime

05 - Juice of 1 lime

06 - ½ teaspoon vanilla extract

→ Kiwi Layer

07 - 4 ripe kiwis, peeled and diced

08 - 1 tablespoon lime juice

09 - 1 tablespoon maple syrup

→ Toppings

10 - 1 kiwi, sliced for garnish

11 - 2 tablespoons unsweetened coconut flakes

12 - Fresh mint leaves

# Step-by-Step Instructions:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, lime zest, lime juice, and vanilla extract until thoroughly combined.

02 - Let the mixture rest for 10 minutes, then whisk again to prevent chia seeds from clumping.

03 - Cover and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding consistency.

04 - In a small bowl, combine diced kiwi, lime juice, and maple syrup. Mash lightly to achieve a chunky compote texture.

05 - Distribute chia pudding and kiwi mixture between serving cups or jars in alternating layers, beginning and ending with desired component.

06 - Top each cup with sliced kiwi, coconut flakes, and fresh mint leaves. Serve immediately while chilled.

# Additional Tips::

01 -

It takes barely 10 minutes of actual work, then does the heavy lifting overnight while you sleep.
The layers look so impressive in a glass that guests genuinely believe you've spent hours on breakfast.
It's naturally vegan and gluten-free without tasting like you're sacrificing anything.

02 -

The second whisk at the 10-minute mark is non-negotiable—skip it and you'll end up with a gritty bottom layer that feels like sand under your spoon.
Don't be tempted to skip the overnight chill; the pudding needs time to fully hydrate and thicken, or you'll have a thin, disappointing consistency no matter how much chia you use.

03 -