Ingredients:

  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) canned coconut milk
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) sea salt
  • 1/2 cup (75g) fresh mango, diced
  • 1 tbsp (5g) toasted shredded coconut
  • Fresh mint leaves

Instructions:

  1. Pour the canned coconut milk, maple syrup, vanilla extract, and salt into a mixing bowl or directly into your mason jars. Whisk vigorously until the syrup is fully integrated and the milk looks uniform.
  2. Sprinkle the chia seeds over the liquid. Using your whisk, stir the seeds in for about 60 seconds to ensure no seeds are clinging to the sides of the glass.
  3. Allow the mixture to sit on the counter for 5 to 10 minutes, then stir the pudding a second time to break up any clumps and ensure a velvety texture.
  4. Seal the jars tightly and refrigerate for at least 4 hours, or overnight for maximum thickness.
  5. Top with diced mango, toasted shredded coconut, and fresh mint leaves before serving.