Mango Coconut Chia Pudding

INGREDIENTS

1 cup light coconut milk, from a can

3 tbsp chia seeds

1 tbsp maple syrup, or sweetener of choice

Mango puree 

Toasted coconut flakes, for topping

INSTRUCTIONS

1. Stir together coconut milk, chia seeds and maple syrup. Let sit for 5 minutes then stir the mixture again to get out any clumps that formed. Place mixture in the fridge to set, at least 30 minutes but up to 12 hours.

2. While chia pudding is setting, mix 1 part of mango puree with 3 parts of water. Add sugar to taste. (take 1.5 liters of cold water for the entire package).

3. Once chia pudding has set, grab two jars and spoon chia pudding into each. Top with a layer of mango puree and then continue to layer.

4. Sprinkle a few pieces of toasted coconut on top and enjoy.

5. Refrigerate any leftovers. Mango chia pudding should keep for at least 3-4 days.