Pour coconut milk into a bowl and sweeten with Stevia to taste. Whisk well to combine.
Add chia seeds and give it another whisk. Set aside or store in the refrigerator for up to 24 hours.
Peel the clementines and remove the skin.
Peel and dice the kiwi.
Layer fruit, chia pudding, fruit, chia pudding. Decorate with remaining fruit and finish with a sprinkle of unsweetened coconut on top.
This recipe is for 2 servings of chia seed pudding.The longer the chia seeds sit in the coconut milk, the more liquid they will absorb and the smoother the pudding will become.The pudding can be stored in an airtight container in the refrigerator for up to 24 hours. I recommend adding the fruit and toppings right before serving so they don't cause the pudding to become soggy.Substitute fruit with berries to lower the carbs if desired.