# What You Need:
→ Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple syrup or agave syrup
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
# Steps:
01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping and ensure even distribution of ingredients.
02 - Cover the mixture and refrigerate for at least 2 hours, or overnight, until the pudding reaches a thick, spoonable consistency. Stir once after 30 minutes to break up any remaining clumps.
03 - Blend the diced mangoes with lime juice and maple syrup, if using, until smooth and fully puréed. Taste and adjust sweetness and acidity to preference.
04 - Divide the set chia pudding among serving glasses or cups. Spoon a layer of chia pudding into each cup, followed by a generous layer of mango purée. Repeat the layering process as desired, finishing with mango purée on top.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if desired.
06 - Serve the pudding cups chilled immediately or refrigerate until ready to serve.
