Chia Seed Pudding with Mango and Coconut

Ingredients

• chia seeds 3 tbsp
• unsweetened coconut milk 1 cup
• mango chunks 1 cup
• maple syrup 1 tbsp

Method

1. Measure Chia Seeds and Coconut Milk. Use a tablespoon to measure 3 tablespoons (about 42 grams) of chia seeds and pour them into a medium-sized mixing bowl. Then measure 1 cup (about 240 grams) of unsweetened coconut milk and add it to the bowl with the chia seeds.
   Tip: Use a whisk or fork to help mix the seeds evenly into the milk.
2. Add Maple Syrup and Mix. Add 1 tablespoon (about 14 grams) of maple syrup to the chia seed and coconut milk mixture. Stir thoroughly to combine all ingredients well, ensuring the chia seeds do not clump together.
   Tip: Stir briskly for about 1-2 minutes to evenly distribute the seeds and sweetener.
3. Let the Pudding Set. Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the mixture chill for at least 4 hours or overnight. During this time, the chia seeds will absorb the liquid and form a thick, pudding-like texture.
   Tip: For best texture, stir the pudding once after 30 minutes of chilling to break up any clumps.
4. Prepare Mango Topping. While the pudding is setting, prepare your mango. If using fresh mango, peel and cut it into bite-sized chunks. If using frozen mango, thaw it in the refrigerator or at room temperature until soft but still chilled.
   Tip: Choose ripe mangoes for the best sweetness and flavor.
5. Assemble and Serve. Once the pudding has set and thickened, give it a good stir. Transfer the pudding to a serving bowl or glass. Top with 1 cup (about 240 grams) of mango chunks. Serve immediately for a refreshing and nutritious treat.
   Tip: Add a sprinkle of shredded coconut or a few mint leaves for extra flavor and presentation.

Pro tips

• If you prefer a smoother texture, blend the pudding briefly before chilling.
• Use a glass jar with a lid for easy storage and on-the-go breakfasts.