Chia Seed Pudding with Mango and Coconut Flakes

Ingredients

• Chia seeds 3 tbsp
• Unsweetened almond milk 1 cup
• Mango chunks 1/2 cup
• Unsweetened coconut flakes 1 tbsp
• Vanilla extract 1 tsp

Method

1. Measure and mix chia seeds and almond milk. In a medium-sized bowl or a jar with a lid, measure 3 tablespoons (42g) of chia seeds and pour in 1 cup (240g) of unsweetened almond milk. Add 1 teaspoon of pure vanilla extract to the mixture.
   Tip: Use a whisk or fork to stir the mixture well to prevent clumps of chia seeds.
2. Let the pudding thicken. Cover the bowl or jar and place it in the refrigerator. Let the chia seeds soak and absorb the almond milk for at least 4 hours or overnight. This allows the pudding to thicken to a creamy consistency.
   Tip: If you want to speed up the process, stir the mixture again after 30 minutes to break up any clumps.
3. Prepare mango topping. While the pudding is setting, prepare 1/2 cup of mango chunks. If using fresh mango, peel and dice it into bite-sized pieces. If using frozen mango, thaw it in the refrigerator or at room temperature.
   Tip: Choose ripe mangoes for the best sweetness and flavor.
4. Assemble and serve. Once the chia pudding has thickened, give it a good stir. Transfer it to a serving bowl or glass if it’s not already in one. Top the pudding with the mango chunks and sprinkle 1 tablespoon of unsweetened coconut flakes on top for added texture and flavor.
   Tip: Serve chilled for a refreshing taste.

Pro tips

• Stir the chia pudding a couple of times during the first hour to avoid clumping.
• Use a glass jar with a lid to make the pudding in advance and take it on the go.