Combine chia seeds, honey and milk in a mason jar or container (with tight fitting lid) and stir/shake to fully mix. Fit with airtight lid and store in the refrigerator for at least 4-8 hours.

When chia pudding has thickened and is ready for serving, blend the mango and peaches with 1/2 cup milk in a blender or food processor until fully processed and you have a smooth puree.

Make alternating layers of the chia seed pudding and the mango peach puree until you reach the top of the glass. Carefully slide sliced kiwis down the side of the glass using your fingers, pressing the kiwi against the side of the glass so you can see it from the outside.

Garnish with chia seeds, coconut chips, a drizzle of honey and fresh chopped kiwi, if desired.