Creamy coconut chia with fresh mango and toasted coconut; vegan, gluten-free, chilled and ready to serve.
# What You'll Need:
→ Chia pudding
01 - 1 can (13.5 fl oz) full-fat unsweetened coconut milk
02 - 3 tablespoons maple syrup or agave syrup
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds
→ Mango topping
05 - 2 large ripe mangoes, peeled and diced
06 - 1 tablespoon fresh lime juice (optional)
→ Garnish
07 - 2 tablespoons toasted coconut flakes
08 - Fresh mint leaves, for garnish
# How-To Steps:
01 - In a medium mixing bowl, whisk together the coconut milk, maple or agave syrup, and vanilla extract until homogeneous and slightly aerated.
02 - Add the chia seeds to the coconut mixture and stir thoroughly to ensure even distribution and prevent clumping.
03 - Cover the bowl and refrigerate; after 30 minutes, remove and stir vigorously to break any forming clumps, then return to chill.
04 - Refrigerate the pudding for at least 2 hours, or overnight, until the mixture has thickened to a spoonable, pudding-like consistency.
05 - Just before serving, peel and dice the mangoes into uniform pieces; toss with lime juice if using to brighten flavor.
06 - Stir the chia pudding to loosen, divide evenly among four serving glasses or bowls, top each portion with diced mango, and finish with toasted coconut flakes and mint leaves. Serve chilled.
