In a medium bowl, mix the chia seeds with the milk, and 2 tablespoons of honey, cover and place in the refrigerator. If the chia pudding is too thick, add a little more milk to thin.
Rinse your raspberries, blackberries and blueberries and lay on paper towels to dry.
Rinse the kiwi, dry with a paper towel. Remove your skin and slice the kiwi into a bowl, and set aside.
Wash the Blueberries, and the blackberries, and place on paper towels to dry.
Remove the pudding from the refrigerator and separate your pudding into six different dishes/bowls to make your six different colors (pink, orange, yellow, green, blue and purple) and flavors.
In your first dish, add half the raspberries to the pudding, sprinkle with a teaspoon of Stevia, and smash them into the chia pudding, turning it bright pink.
In your second dish, place half of the Mandarin oranges in the bowl, sprinkle with 1/2 teaspoon of Stevia and mash the oranges into the pudding, which will turn the pudding a light orange color.
In the third bowl, mash your pudding, the banana and natural yellow coloring.
In your fourth bowl, mix several slices of kiwi, and mash them into the pudding for a green color.
In your last bowl, add the blackberries, and mash them into the pudding, saving a few blackberries for your toppings.
In the last bowl, mash half the blueberries into the pudding for a blue coloring.
Place the pudding evenly in a larger mason jar, starting with the blueberry, followed by the blackberry, kiwi, banana, orange, and raspberry layers.
Finally, top with raspberries and blackberries, cover and refrigerate until ready to serve.
I use colors from nature to color each layer of chia pudding to add vibrant color. Have that on hand if you want the bright coloring. For the purple layer, I used pink and blue color, mixed with blackberries to make the purple coloring. For the other colors, pink is raspberry, orange is orange fruit, yellow is banana, green is kiwi, blue is blueberry.