Mango Coconut Chia Pudding. 🥭🥥

Mango Coconut Chia Pudding 🥭🥥

Prep Time: 10 minutes
Cook Time: 0 minutes
Chill Time: 2 hours (or overnight)
Total Time: 2 hours 10 minutes
Servings: 4

Ingredients

For the Chia Pudding:

• 1 can (13.5 Oz) coconut milk (full-fat or light)

• 1/2 cup chia seeds

• 2–3 tablespoon maple syrup or agave nectar (adjust to taste)

• 1 tablespoon pure vanilla extract

• Pinch of salt
  

For the Mango Layer:

• 2 ripe mangoes, peeled and cubed

• 1 tablespoon lime juice (optional, for brightness)

• 1–2 teaspoon maple syrup (optional, for extra sweetness)
  

For Topping (optional but delicious):

• Toasted coconut flakes

• Fresh mango slices

• Mint leaves

Directions

1. Make the Chia Pudding Base:

   • In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, vanilla, and a pinch of salt.

   • Mix well to prevent clumping, then let sit for 5 minutes and stir again.

   • Cover and refrigerate for at least 2 hours, or overnight, until thick and creamy.

2. Prepare the Mango Puree:

   • In a blender or food processor, combine cubed mango, lime juice, and maple syrup.

   • Blend until smooth. Taste and adjust sweetness if needed.

3. Assemble the Pudding:

   • Spoon a layer of mango puree into serving glasses or jars.

   • Add a layer of chia pudding, then repeat if you’d like a layered look.

   • Top with fresh mango chunks, toasted coconut flakes, and a mint leaf.

4. Chill & Serve:

   • Refrigerate for another 30 minutes for the flavors to meld, or enjoy right away chilled!