Healthy Fruit Chia Cup

Let the can of coconut milk rest in the refrigerator overnight (or for at least 8 hours). Then carefully open it and remove the top layer of milk, which consists of settled coconut cream, into a bowl, so that only the more watery part of the milk remains in the can. Pour this watery part (approx. 300 ml) into a larger canning jar with a volume of at least 800 ml and add 300 ml of semi-skimmed milk, chia seeds, Dutch cocoa, honey, and cinnamon. Close the canning jar and shake thoroughly. Then transfer both the canning jar and the removed coconut cream to the refrigerator and let them rest for at least 4 hours.

Once the chia pudding in the canning jar thickens, prepare 3 glasses (3× 250 ml) and divide half of the chia pudding into them first, then 250 g of plain yogurt, and then one-third of the strawberries and one-third of the blueberries. Then, in the same order, divide the rest of the chia pudding, the rest of the yogurt, and another third of the strawberries and blueberries into the glasses (set aside the remaining third of strawberries and blueberries for now).

Finally, take the coconut cream out of the refrigerator, transfer it to a deep bowl, and whip it with a hand mixer for 3–5 minutes on high speed until it forms a foam. Then divide this foam into the individual glasses with chia pudding, yogurt, and fruit, spread the remaining strawberries and blueberries on top of each portion, and serve.