# Ingredients:
→ Chia Pudding
01 - 1 can (13.5 fl oz) light coconut milk
02 - 4 tablespoons chia seeds
03 - 1 to 2 tablespoons maple syrup or agave syrup, to taste
04 - 1/2 teaspoon pure vanilla extract
→ Mango Layer
05 - 2 ripe mangoes, peeled, pitted, and diced
06 - 1 teaspoon fresh lime juice
07 - 1 teaspoon maple syrup, optional based on mango sweetness
→ Toppings
08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds or sunflower seeds
10 - Fresh mint leaves for garnish
# Instructions:
01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Allow to sit for 5 minutes, then whisk again to prevent seed clumping.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture achieves a thick pudding consistency.
03 - While pudding chills, combine diced mango, lime juice, and optional maple syrup in a blender or food processor. Process until completely smooth.
04 - Divide chilled chia pudding evenly among 4 serving glasses or jars. Layer mango purée over each portion of pudding.
05 - Top each cup with shredded coconut, seeds, and fresh mint leaves if desired. Serve immediately or store refrigerated until ready to consume.
