Coconut Mango Chia Mix (Print Version)

# Ingredients:

→ Key Components

01 - 1 cup thin coconut milk straight from the can

02 - 3 Tablespoons whole chia seeds

03 - 1 Tablespoon natural maple syrup or your favorite sweetener

→ Garnish

04 - 1 small ripe mango, skin removed

05 - Crispy coconut flakes for sprinkling

# Instructions:

01 - Combine the coconut milk with chia seeds and maple syrup. Wait 5 minutes, then give it another stir to get rid of any lumps. Pop it in the fridge for at least 30 minutes or overnight if you want.

02 - Take off the mango skin and cut away the fruit. Toss the fruit chunks into your blender and whizz until it's totally smooth.

03 - After your chia mix has thickened up, scoop some into two containers. Top with some mango puree, then keep building layers. Make two complete layers, finishing with the chia mixture. Scatter some toasted coconut on top before eating.

04 - Any extras can go in the fridge. Your pudding will stay good for about 3-4 days.

# Notes:

01 - Giving your chia seeds time to plump up (at least 30 minutes) makes for a super creamy treat. You can easily make this the evening before to save time.

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