For Chocolate Peanut Butter Banana:

1. In a small bowl, add ½ cup coconut milk, maple syrup, peanut butter powder, and 1/8 cup chia seeds. Mix well, cover, and leave for 20 minutes or until it begins to set to a pudding-like consistency.
2. In another small bowl, add the remaining coconut milk, cocoa powder, vanilla extract, and remaining chia seeds. Mix well, cover, and leave for 20 minutes or until it begins to set to a pudding-like consistency.
3. While the puddings set, slice the banana.
4. Evenly divide the two puddings between two small mason jars, layering half of the chocolate chia, half of the peanut butter chia, and half of the sliced banana into each jar. Cover and refrigerate for a minimum of 4 hours. Add the toppings just before serving.

For Cherry Matcha:

1. In a medium bowl, add the coconut milk, maple syrup, vanilla extract, matcha powder, and chia seeds. Mix well, cover, and leave for 20 minutes or until it begins to set to a pudding-like consistency.
2. Evenly divide the pudding between two small mason jars, layering half of the matcha chia and a ½ cup of cherries and juice into each jar. Cover and refrigerate for a minimum of 4 hours. Add the toppings just before serving.

For Blueberry Coconut Cream:

1. Place a colander over a medium bowl. Pour the blueberries into the colander to separate them from their juice. Take ¼ cup of blueberry juice and add it to a blender. Add the blueberries to the bowl with any remaining juice.
2. Add the coconut cream, banana, 1/8 teaspoon vanilla extract, and cardamom to the blender with the blueberry juice. Blend until fully combined and smooth. Place in the refrigerator for 20 minutes or until starting to set.
3. In a medium bowl, add the coconut milk, maple syrup, 1 teaspoon vanilla extract, and chia seeds. Mix well, cover, and leave for 20 minutes or until it begins to set to a pudding-like consistency.
4. Evenly divide the blueberries and their juice between two small mason jars, add half of the chia pudding to each jar, and top with the blueberry coconut cream. Cover and refrigerate for a minimum of 4 hours. Add the toppings just before serving.

Quick-and-easy method:

1. For each version, except for the Blueberry Coconut Cream, divide the ingredients evenly between two small mason jars. Secure with a lid and shake vigorously until well mixed.
2. Refrigerate for a minimum of 4 hours. Add the toppings just before serving.
3. For the Blueberry Coconut Cream: Make the coconut cream separately as instructed, cover, and refrigerate. Follow the remaining “quick-and-easy method” for the rest of the ingredients and add the Blueberry Coconut Cream and toppings just before serving.