# What You’ll Need:
→ Chia Pudding
01 - 400 ml full-fat coconut milk, well shaken
02 - 3 tablespoons pure maple syrup or agave syrup
03 - 1 teaspoon pure vanilla extract
04 - 1 pinch sea salt
05 - 6 tablespoons chia seeds
→ Mango Topping
06 - 2 large ripe mangoes, peeled, pitted, and diced (about 350 g)
07 - 1 tablespoon freshly squeezed lime juice
08 - 1 to 2 teaspoons maple syrup, optional, to taste
→ Optional Garnish
09 - Toasted coconut flakes
10 - Fresh mint leaves
# How to Make It:
01 - In a medium mixing bowl, whisk together the coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth.
02 - Stir in the chia seeds thoroughly to ensure even distribution throughout the mixture.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to prevent clumping of chia seeds.
04 - In a blender or food processor, blend the diced mangoes with lime juice and maple syrup (if using) until smooth, or pulse for a chunkier texture as desired.
05 - Once the chia pudding is set and thickened, stir well, then divide evenly among 4 serving glasses or bowls.
06 - Spoon the mango puree over each serving of chia pudding.
07 - Garnish with toasted coconut flakes and fresh mint leaves if desired. Serve chilled.
