Mango Coconut Chia Pudding

Servings: 2 | 15 minutes | 300 kcal

Chia pudding originates from Central America, where the ancient Mayan and Aztec civilizations recognized chia seeds' nutritional value. This version adds a tropical twist, combining chia' health benefits with the vibrant flavors of mango and coconut.

This pudding was inspired by my vacation to Hawaii, where I discovered the amazing combination of mango and coconut. It' an ideal breakfast option or a refreshing dessert for those warm summer days.

Ingredients

3 tablespoons chia seeds
1 cups coconut milk
1 tablespoons maple syrup
1 pieces ripe mango
1 tablespoons shredded coconut

Instructions

Combine chia seeds, coconut milk, and maple syrup in a jar or bowl.
Stir well, cover, and refrigerate for at least 4 hours, or overnight.
When ready to serve, stir the pudding well. If it' too thick, add a bit more coconut milk.
Peel and dice the mango. Layer the pudding, mango, and shredded coconut in a glass or jar.
Top with more shredded coconut and mango. Serve immediately, or refrigerate until serving.