Step 1

In a large mason jar or container, add the chia seeds, almond milk, yogurt and sweetener of your choice.

Step 2

Whisk until thoroughly combined, scraping sides of the jar with a spoon or spatula, if needed, to incorporate all the chia seeds.

Step 3

Refrigerate for at least 2 hours or up to overnight.

Step 4

Meanwhile, in a small skillet over medium low heat, toast the coconut until golden brown, about 4 minutes. Let cool and store in a zip top bag or small Tupperware container until ready to use.

Step 5

When ready to eat, transfer pudding into 2 small serving bowls, about 1 cup each.

Step 6

Top each with kiwi, mango and shredded coconut, dividing the fruit evenly among the 2 bowls.

Step 7

Optional: Drizzle with a little extra syrup (or honey), if desired and serve.