Ingredients:

  • 1/2 cup chia seeds
  • 1 1/2 cups coconut milk (canned or carton, full fat preferred)
  • 1/2 cup mango purée (fresh or canned without additives)
  • 2 tablespoons honey or maple syrup (optional for sweetness)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pinch of salt
  • 1 medium fresh mango (for topping, optional, diced)
  • 1/4 cup unsweetened toasted coconut flakes (for garnish, optional)

Instructions:

  1. In a medium bowl, add 1/2 cup of chia seeds.
  2. Pour in 1 1/2 cups of coconut milk into the bowl with the chia seeds. Whisk together until the chia seeds are well incorporated and there are no clumps.
  3. Add the mango purée, honey or maple syrup (if using), vanilla extract, and a pinch of salt. Stir well until thoroughly combined.
  4. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight.
  5. After chilling, check the consistency of the pudding. If it is too thick, stir in a small amount of additional coconut milk.
  6. Spoon the chia pudding into individual bowls or glasses. Top with diced fresh mango and a sprinkle of toasted coconut flakes for garnish.