Ingredients:

  • 1 (13.5 oz) can Full-Fat Coconut Milk (unsweetened)
  • ¼ cup Water or Almond Milk
  • 3 Tablespoons Maple Syrup or agave
  • 1 teaspoon Vanilla Extract
  • ½ cup Chia Seeds (Black or White)
  • 1 small pinch Fine Sea Salt
  • 5 cups Ripe Mango, peeled and chopped
  • 1 teaspoon Fresh Lime Juice
  • 2 Tablespoons Toasted Coconut Flakes (for garnish, optional)
  • Lime Zest (for garnish, optional)
  • Fresh Mint Sprigs (for garnish, optional)

Instructions:

  1. Combine Wet Ingredients: In a medium bowl, whisk together the full-fat coconut milk, water or almond milk, maple syrup, vanilla extract, and pinch of salt until thoroughly combined and smooth.
  2. Incorporate Chia Seeds: Slowly pour the chia seeds into the liquid while continuously whisking vigorously for about 30 seconds to prevent clumping.
  3. Initial Rest and Second Whisk: Let the mixture sit undisturbed for 5 minutes. Whisk the mixture again quickly for 15 seconds to redistribute any seeds that have settled or started to clump at the bottom.
  4. Set the Chia Pudding: Cover the bowl or transfer the mixture to a container and refrigerate for a minimum of 4 hours, or ideally overnight, until it is thick and fully set.
  5. Create the Mango Purée: Place the chopped mango and lime juice into a blender or use an immersion blender. Purée until completely smooth and creamy. Adjust consistency with a small amount of water or coconut milk if needed.
  6. Layer and Serve: Spoon the chilled coconut chia pudding into your two serving jars, filling them about halfway. Top the chia layer with the mango purée, dividing it evenly between the jars.
  7. Garnish: Top immediately before serving with toasted coconut flakes, a grating of fresh lime zest, and a sprig of mint.