Mango Coconut Chia Delight

Tropical layers of creamy coconut, ripe mango, and chia create a light and refreshing chilled dish.

# What You'll Need:

01 - 13.5 fl oz canned full-fat or light coconut milk

02 - 3 tablespoons maple syrup or honey

03 - 1 teaspoon vanilla extract (optional)

04 - 6 tablespoons chia seeds

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

06 - 1 tablespoon lime juice

07 - 1 to 2 tablespoons maple syrup or honey (optional)

08 - 2 tablespoons toasted coconut flakes

09 - 1 tablespoon chopped pistachios or almonds

10 - Fresh mango cubes or mint leaves

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

02 - Stir chia seeds into the mixture thoroughly ensuring even distribution.

03 - Cover and chill for at least 2 hours, stirring once after 30 minutes to prevent clumping until thickened.

04 - Blend mango flesh with lime juice and optional sweetener until smooth; adjust sweetness to taste.

05 - Spoon half the chia pudding into serving vessels, top with a generous layer of mango puree.

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

07 - Present the dessert cold for optimal flavor and texture.

01 -

It comes together in minutes and waits patiently in the fridge until youre ready.
The mango layer tastes like sunshine without any cooking or complicated steps.
Every spoonful feels indulgent but leaves you light and energized.

02 -

Stir the pudding after thirty minutes or the chia seeds will settle and form a dense layer at the bottom.
Taste your mango puree before layering, underripe fruit needs extra sweetener or a squeeze of lime to wake it up.

03 -

Toast your coconut flakes in a dry skillet over medium heat, watching closely so they dont burn, just until golden and fragrant.
Use frozen mango chunks if fresh isnt available, thaw them first and drain excess liquid before blending.