Mango Coconut Chia Blend

# Components:

→ Chia Pudding Base

01 - 13.5 fl oz (1 can) full-fat or light coconut milk

02 - 3 tbsp maple syrup or honey, to taste

03 - 1 tsp vanilla extract (optional)

04 - 6 tbsp chia seeds

→ Mango Layer

05 - 2 large ripe mangoes (about 14 oz flesh), peeled and diced

06 - 1 tbsp lime juice

07 - 1–2 tbsp maple syrup or honey, optional

→ Toppings (optional)

08 - 2 tbsp toasted coconut flakes

09 - 1 tbsp chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves

# Directions:

01 - Whisk coconut milk, maple syrup or honey, and vanilla extract (if used) in a mixing bowl until smooth.

02 - Thoroughly stir in chia seeds, ensuring even distribution throughout the liquid.

03 - Cover and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping, until mixture thickens to pudding consistency.

04 - Blend mango flesh with lime juice and sweetener (if desired) in a blender until smooth; adjust sweetness to preference.

05 - Spoon chia pudding into serving glasses or bowls to fill halfway, then add a layer of mango puree on top.

06 - Garnish with toasted coconut flakes, chopped nuts, fresh mango cubes, or mint leaves as preferred.

07 - Serve chilled for optimal refreshment.

# Expert Advice:

01 -

It requires no cooking at all, just a quick stir and patience while the fridge does the work.
The coconut and mango combination tastes like vacation, even on a regular Tuesday morning.
You can make it the night before and wake up to breakfast that feels indulgent but is genuinely nourishing.

02 -

If you skip the stir after thirty minutes, the chia seeds settle and form a dense layer at the bottom—learned that the hard way.
Using underripe mangoes makes the puree tart and dull; wait until they are soft and fragrant for the best flavor.

03 -