Instructions

• Place the chia seeds, milk, agave syrup, and vanilla extract in a bowl and stir well to combine.
• Divide the mixture between 3 small serving jars, cover, and place in the refrigerator for at least 1 to 2 hours.
• Give the puddings a quick stir from time to time to ensure that the seeds absorb most of the liquid.
• Meanwhile, place 3 kiwis into a blender and blitz to a smooth puree. Chop the remaining kiwi into small pieces.
• Assemble the kiwi chia pudding by topping the creamy base with the kiwi puree, chopped kiwi, blueberries, and toasted coconut flakes.