Place all the ingredients for the chia puddings in a bowl and whisk to combine. Cover and refrigerate for several hours or preferably, overnight.
For the fruit coulis, blitz the mango flesh, lemon juice and honey in a food processor.
Slice two of the kiwi fruits into thin rounds. Cut the remaining kiwi into cubes and set aside.
In a small bowl, combine the Greek yoghurt and honey.
Layer up the pudding pots in 4 glass tumblers, starting with the mango puree.
Place slices of kiwi fruit around the outer edges. Carefully fill three quarters of the way up with the chia pudding.
Top with a spoonful of Greek yoghurt and finish with the pineapple, kiwi and granadilla pulp. Scatter with coconut shavings and serve immediately.
Reprinted with the permission of Bibby's Kitchen@36
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