Slim Mango Coconut Pudding Cups

# What You Need:

→ Chia Pudding

01 - 1⅓ cups light coconut milk

02 - 4 tablespoons chia seeds

03 - 1-2 tablespoons maple syrup or agave syrup, to taste

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, as desired

# Step-by-Step:

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 chia pudding evenly among 4 cups or jars. Spoon a layer of mango purée over each portion.

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

# Expert Suggestions:

01 -

It actually tastes like a treat, but your body feels nourished instead of weighed down.
Once you make it, mornings become infinitely easier because it's already waiting in your fridge.
The textures work together like they were designed for each other—creamy, smooth, and subtly crunchy if you add seeds.

02 -

The chia seeds need that second whisking—I learned this the expensive way after throwing out my first batch because it turned into a grainy mess.
Don't chill the mango purée in a separate container thinking you'll layer it later; blend it fresh and use it the same day or it starts to brown and lose brightness.

03 -