Mango Coconut Chia Delight

# What You Need:

→ Chia Pudding Base

01 - 13.5 fl oz (1 can) full-fat or light coconut milk

02 - 3 tbsp maple syrup or honey, to taste

03 - 1 tsp vanilla extract (optional)

04 - 6 tbsp chia seeds

→ Mango Layer

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

06 - 1 tbsp lime juice

07 - 1–2 tbsp maple syrup or honey, optional and to taste

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes

09 - 1 tbsp chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves

# How-To Steps:

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

02 - Stir in chia seeds thoroughly, ensuring even distribution throughout the mixture.

03 - Cover and place the mixture in the refrigerator for at least 2 hours, stirring once after 30 minutes to prevent clumps, until thickened to a pudding-like consistency.

04 - Blend mango flesh with lime juice and optional sweetener until smooth; adjust sweetness according to taste.

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

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

# Expert Tips:

01 -

It actually gets better overnight, so you can make it the night before and congratulate yourself in the morning.
No cooking required, which means even on days when your kitchen feels chaotic, you can pull this together.
The texture is naturally creamy without any dairy, and somehow that makes it feel more elegant than it has any right to be.

02 -

If you skip that thirty-minute stir, the seeds will clump into a dense layer at the bottom and you'll spend the next two hours resenting your choice.
The pudding thickens more as it sits, so if you make it the night before, it'll be thicker than if you wait the minimum two hours.

03 -