In a glass jar, combine the chia seeds, coconut milk, a splash of water, and a teaspoon of honey. Close the lid and shake vigorously until well-mixed. Place it in the refrigerator to set until it becomes a gel-like pudding.

Place a sieve over a bowl. Pour the regular yogurt into the sieve and place it in the fridge. Do not stir it. Allow the liquid (whey) to drain out until the yogurt reaches a thick, creamy, labneh-like consistency.

Slice the avocado into wedges and then into cubes.

Slice the banana into rounds.

Briefly dip the avocado and banana slices into a mixture of water and lemon juice to prevent them from turning brown.

Slice the strawberries.

Once the yogurt is thickened, give it a light stir to ensure it is smooth and creamy.

Press thin slices of avocado against the inside walls of your serving glass.

Fill a piping bag with the set chia pudding and pipe a layer into the bottom of the glass.

Arrange banana slices against the glass walls above the chia layer.

Spoon the thickened, creamy yogurt on top of the chia and fruit.

Decorate the top with sliced strawberries, blueberries, soaked cashews, almonds, raisins, sunflower seeds, and pumpkin seeds.

Drizzle a bit of honey over the top before serving.