# Required ingredients:
→ Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave nectar
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Mango Layer
06 - 2 large ripe mangoes, peeled and diced, approximately 2 cups
07 - 1 to 2 tablespoons fresh lime juice
08 - 1 to 2 tablespoons maple syrup, optional
→ Toppings
09 - 1/2 cup coconut cream
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional
# How to make it:
01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt until well combined. Mix thoroughly to prevent clumping.
02 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the mixture reaches a thick, pudding-like consistency. Stir once after 30 minutes to break up any clumps that may have formed.
03 - Combine diced mangoes with lime juice and optional maple syrup in a blender or food processor. Blend until completely smooth. Taste and adjust sweetness as needed.
04 - In serving cups or glasses, alternate layers beginning with a base layer of chia pudding. Add a generous layer of mango purée, then repeat. Finish the top layer with mango purée.
05 - Top each cup with a dollop of coconut cream, fresh diced mango, toasted coconut flakes, and mint leaves if desired. Serve well chilled.
