# What You Need:
→ Chia Pudding
01 - 1⅔ cups light coconut milk
02 - 4 tablespoons chia seeds
03 - 1-2 tablespoons maple syrup or agave syrup, to taste
04 - ½ 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
→ Toppings
08 - 2 tablespoons unsweetened shredded coconut
09 - 1 tablespoon pumpkin seeds or sunflower seeds
10 - Fresh mint leaves for garnish
# How to Cook:
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 break up any clumps and achieve uniform distribution.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture reaches a thick, creamy pudding consistency.
03 - Blend the diced mango with lime juice and optional maple syrup in a blender or food processor until completely smooth.
04 - Divide the chilled chia pudding evenly among 4 serving glasses or jars, then spoon a generous layer of mango purée over each portion.
05 - Top each cup with shredded coconut, seeds, and fresh mint leaves if desired. Serve immediately or refrigerate until ready to consume.
