In the cup in which you’re storing the pudding, combine milk of choice with sweetener to taste. Mix well. Add chia seeds; mix.

Leave chia mixture at room temperature for 45 minutes, mixing well with a fork every 15 minutes. After the third mix, cover and refrigerate overnight.

Top with fresh fruit, or a mixture of cubed frozen fruit (my favorite is cubed frozen strawberries, peaches, and mangos) in the top compartment of your pudding container; it will melt into a delicious sauce-like topping!

Lasts four to five days in the fridge.

Prepare the chia pudding in a separate bowl or cup ahead of time. Once the chia pudding is set, prepare both fruit layers. The recipe for the fruit layers is enough for two servings of chia, so I suggest making a double batch of the chia pudding recipe. 

Blend each fruit separately with water and set aside.

Place a scoop of chia on the bottom of the cup, then a spoonful of mango puree on one half and the strawberry on the other half. Add another layer of chia followed by another layer of the purees followed by layer of chia. Top with sliced fresh strawberries or pomegranate seeds.

If you make this ahead of time, you can freeze them and allow them to defrost while delivering. Or for home, refrigerate this version for a few hours or freeze and defrost in the fridge overnight or at room temp for a few hours.