Healthy Fruit Chia Cup

Store the coconut milk in the refrigerator overnight (or at least 8 hours). Carefully open the can and spoon the solid coconut cream that has settled on top into a separate bowl. Pour the remaining liquid coconut milk (approx. 300 ml) into a large preserving jar (approx. 800 ml capacity). Add milk, chia seeds, baking cocoa, honey, and cinnamon. Seal the jar tightly and shake vigorously until everything is well mixed. Place the jar and the reserved coconut cream in the refrigerator for at least 4 hours.

Once the chia pudding in the jar has thickened, prepare three glasses (approx. 250 ml each). First, distribute half of the chia pudding among the glasses, then add 250 g of natural yogurt. Spread one-third of the strawberries and blueberries on top. Repeat the process: layer the remaining chia pudding, remaining yogurt, and another third of the berries. Set aside the last third of the berries for decoration.

Remove the chilled coconut cream from the refrigerator and whip it in a tall container with a hand mixer for 3–5 minutes on the highest setting until it is frothy and firm. Distribute the coconut cream on top of the glasses, garnish with the remaining berries, and serve immediately.