Slim Mango Coconut Chia

# What You'll Need:

→ 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

04 - 1/2 teaspoon pure vanilla extract

→ Mango Layer

05 - 2 ripe mangoes, peeled, pitted, and diced

06 - 1 teaspoon 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

# Steps:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping.

02 - Cover and refrigerate for at least 4 hours or overnight until thickened to a pudding consistency.

03 - Blend diced mango, lime juice, and optional maple syrup in a blender or food processor until smooth.

04 - Divide the chilled chia pudding evenly among 4 serving glasses or jars. Spoon a layer of mango purée over each pudding portion.

05 - Top with shredded coconut, seeds, and fresh mint if desired. Serve immediately or keep refrigerated until ready to eat.

# Expert Advice:

01 -

You prep it the night before, so mornings become blissfully simple and peaceful.
It's naturally sweet without tasting like you're sacrificing anything, which is honestly rare.
The texture contrast between creamy pudding and smooth mango purée never gets boring, no matter how many times you make it.

02 -

If your pudding isn't thick enough after 4 hours, you either used full-fat coconut milk (which is thinner) or your chia seeds weren't fresh—they lose potency over time, so check the date.
The mango layer will separate slightly from the pudding if it sits too long, but honestly, swirling them together right before you eat it tastes even better than keeping them separate.

03 -