Mango Coconut Chia Pudding

# What You'll Need:

→ Chia Pudding Base

01 - 13.5 fl oz canned full-fat or light coconut milk

02 - 3 tablespoons maple syrup or honey, to taste

03 - 1 teaspoon vanilla extract (optional)

04 - 6 tablespoons chia seeds

→ Mango Layer

05 - 2 large ripe mangoes, peeled and diced (about 14 oz flesh)

06 - 1 tablespoon fresh lime juice

07 - 1 to 2 tablespoons maple syrup or honey, optional, to taste

→ Toppings (optional)

08 - 2 tablespoons toasted coconut flakes

09 - 1 tablespoon chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves for garnish

# Step-by-Step Guide:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract if using, in a mixing bowl until smooth.

02 - Stir in chia seeds thoroughly to ensure even distribution throughout the liquid.

03 - Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping, until the mixture thickens into a pudding consistency.

04 - Combine mango flesh, lime juice, and sweetener if desired in a blender until smooth; adjust sweetness according to taste.

05 - Spoon half of the chia pudding into serving glasses or bowls, then add a generous layer of mango puree on top.

06 - Garnish with toasted coconut flakes, nuts, fresh mango cubes, or mint leaves as preferred and serve chilled.

# Top Tips:

01 -

It comes together in minutes and does all the work while you go about your day.
The mango sweetness plays perfectly against the creamy coconut without feeling too rich.
You can make it the night before and wake up to breakfast thats already waiting.

02 -

Stir the chia seeds again after thirty minutes or theyll settle into a thick mass at the bottom.
Taste your mango puree before adding sweetener because some mangoes are candy-sweet on their own.

03 -