In a bowl, combine chia seeds, coconut milk, vanilla, and optional maple syrup.
6 tablepoons chia seeds, 1 can coconut milk, ½ teaspoons vanilla extract, 2 tablepoons maple syrup
Mix well, pour into a glass, and refrigerate for 1 hour.
Make mango puree. While the coconut chia pudding sets, prepare the mango by peeling and removing the flesh. If you're new to handling fresh mango, don't worry! Simply peel off the skin with a knife.
⅓ cup mango pulp
To safely cut away the flesh from the pit, hold the peeled mango with a paper towel for grip. You'll notice the pit easily as it's quite large and shaped similarly to the mango. Place the mango flesh in a blender or food processor and blend until smooth.
Top the refrigerated chia pudding with mango puree layer, then decorate with grated chocolate and coconut flakes. Enjoy!
grated dark chocolate, coconut flakes
