# What You'll Need:
→ Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups canned coconut milk, full-fat
03 - 2 tablespoons maple 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
# 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. Ensure thorough mixing to prevent clumping.
02 - Cover the bowl and refrigerate for at least 2 hours, preferably overnight, until the mixture achieves a thick, pudding-like consistency. Stir once after 30 minutes to break up any remaining clumps.
03 - Blend diced mangoes with lime juice and maple syrup, if desired, until smooth. Taste and adjust sweetness as needed based on mango ripeness.
04 - Once chia pudding is set, construct layers in serving cups or glasses. Spoon a layer of chia pudding into the bottom of each cup, followed by a generous layer of mango purée. Repeat layering 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 mint leaves if using.
06 - Serve immediately while chilled.
