Slim Mango Coconut Chia Cups

# What You'll Need:

→ Chia Pudding

01 - 1 3/4 cups light coconut milk

02 - 4 tablespoons chia seeds

03 - 1 to 2 tablespoons maple syrup or agave syrup

04 - 1/2 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 a pudding consistency.

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

04 - Divide the chia pudding evenly among 4 cups or jars. Spoon a layer of mango purée over each pudding layer.

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

# Expert Tips:

01 -

It's ready when you are—no morning scramble, just grab from the fridge and go.
Creamy, tropical, and filling without the guilt or the heaviness that sits in your stomach.
Takes barely ten minutes of your actual time but tastes like you spent an hour in the kitchen.

02 -

That second whisk after five minutes isn't optional—skip it and you'll bite into unpleasant little chia seed clumps that never fully hydrate.
The pudding continues to thicken as it sits, so if you're making it more than a day ahead, you might want to add a splash more coconut milk when serving.

03 -