FOR THE COCONUT CHIA PUDDING:

1. Empty the two cans of coconut milk into a medium sized mixing bowl (if your coconut milk is separated, you can heat it in the bowl for about 30 seconds in the microwave and then whisk to blend the cream into the liquid)
2. To the coconut milk add the yogurt, maple syrup and vanilla extract, whisk until well combined
3. Add in the chia seeds and whisk to incorporate the seeds into the coconut milk mixture
4. Using a 1/3 cup measuring cup, scoop 2/3 of a cup of chia pudding into each 8 oz. jar (leaving about 1/2″ of space at the top of each jar (this recipe yields (8) 8 oz. jars)
5. Cover each jar with a lid and store in the refrigerator

FOR THE WINTER CITRUS TOPPING:

1. Use a paring knife to remove the peel & pith of the citrus
2. Slice the citrus into 1/4″ slices or supreme the citrus by slicing in between each segment (either method works well, its all about personal preference) and place citrus slices in a bowl
3. Juice one of the mandarins into a small bowl and add the maple syrup, vanilla extract & cinnamon to the mandarin juice, whisk well to combine
4. Pour the flavored mandarin juice over the citrus slices, cover and store in the refrigerator

TO SERVE:

1. Remove a jar of chia pudding from the refrigerator and spoon some of the marinated citrus over the top of the pudding (making sure to scoop up some of the citrus juice) – enjoy!