Slim Mango Coconut Chia Cups

# Components:

→ Chia Pudding

01 - 1⅔ cups light coconut milk

02 - ¼ cup chia seeds

03 - 1-2 tablespoons maple syrup or agave syrup

04 - ½ teaspoon pure vanilla extract

→ Mango Layer

05 - 2 ripe mangoes, peeled, pitted, and diced

06 - 1 teaspoon fresh lime juice

07 - 1 teaspoon maple syrup, optional

→ Toppings

08 - 2 tablespoons unsweetened shredded coconut

09 - 1 tablespoon pumpkin seeds or sunflower seeds

10 - Fresh mint leaves for garnish

# Directions:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping.

02 - Cover and refrigerate for at least 4 hours or overnight until thickened to pudding consistency.

03 - Blend mango, lime juice, and optional maple syrup in a blender or food processor until smooth.

04 - Divide chilled chia pudding evenly among 4 serving cups or jars. Spoon mango purée over each layer.

05 - Top with shredded coconut, seeds, and fresh mint if desired. Serve immediately or keep refrigerated until ready to consume.

# Expert Advice:

01 -

It tastes like vacation but takes 10 minutes of actual work.
You make it once and it's ready whenever hunger strikes, no morning scrambling required.
The texture combination of creamy pudding and smooth mango purée feels unexpectedly luxurious.
It's naturally vegan and gluten-free, so it works for almost anyone at your table.

02 -

If you skip that second whisk, the chia seeds will settle into a dense layer at the bottom and ruin the whole pudding texture.
A truly ripe mango makes all the difference, turning this from nice to unforgettable; if yours are hard, the smoothness won't happen no matter how long you blend.

03 -