# What You'll Need:
→ Chia Pudding
01 - 1/2 cup chia seeds
02 - 2 cups canned full-fat coconut milk, well-shaken
03 - 2 tablespoons maple syrup or agave syrup
04 - 1 teaspoon pure vanilla extract
05 - Pinch of sea salt
→ Mango Layer
06 - 2 large ripe mangoes, peeled and diced (approximately 2 cups)
07 - 1 to 2 tablespoons fresh lime juice, to taste
08 - 1 to 2 tablespoons maple syrup, optional
→ Toppings
09 - 1/2 cup coconut cream from chilled coconut milk can
10 - 1 tablespoon toasted coconut flakes
11 - 1 small mango, diced for garnish
12 - Fresh mint leaves, optional
# How To:
01 - In a medium mixing bowl, whisk together chia seeds, coconut milk, maple syrup, vanilla extract, and sea salt. Mix thoroughly to prevent clumping.
02 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the mixture reaches a pudding-like consistency. Stir once after 30 minutes to eliminate any remaining clumps.
03 - Blend diced mangoes with lime juice and maple syrup (if using) until smooth. Taste and adjust sweetness as needed.
04 - Once the chia pudding is set, spoon a layer into the bottom of each serving cup. Add a generous layer of mango purée on top. Repeat layering as desired, finishing with mango purée as the final layer.
05 - Top each cup with a dollop of coconut cream, diced fresh mango, toasted coconut flakes, and fresh mint leaves if desired.
06 - Serve the pudding cups chilled.
