Ingredients
▢1 cup light coconut milk, from a can
▢3 Tablespoons chia seeds
▢1 Tablespoon maple syrup, or sweetener of choice
▢1 small mango, peeled
▢toasted coconut flakes, for topping
Instructions
- Stir together coconut milk, chia seeds and maple syrup. Let sit for 5 minutes then stir the mixture again to get out any clumps that formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.
- While chia pudding is setting, peel mango and remove flesh. Place mango flesh in a high powdered blender and blend until smooth.
- Once chia pudding has set, grab two jars and spoon chia pudding into each. Top with a layer of mango puree and then continue to layer. I did two layers and ended with the chia pudding. Sprinkle a few pieces of toasted coconut on top and enjoy.
- Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days. (eatingbirdfood)
