Slim Mango Coconut Chia Cups

# What You'll Need:

→ Chia Pudding

01 - 1⅔ cups light coconut milk

02 - 4 tablespoons 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

# How to Make It:

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

02 - Cover bowl and refrigerate for at least 4 hours or overnight until mixture reaches pudding consistency.

03 - While pudding chills, combine diced mango, lime juice, and optional maple syrup in blender or food processor. Blend until smooth.

04 - Divide thickened chia pudding evenly among 4 serving glasses or jars. Spoon mango purée layer over each portion.

05 - Top each cup with shredded coconut, seeds, and fresh mint leaves. Serve immediately or refrigerate until ready to consume.

# Expert Tips:

01 -

It comes together in 10 minutes of actual work, then does the rest while you sleep.
The layers look so beautiful you might photograph it before eating, and that never gets old.
It's naturally vegan and gluten-free without tasting like deprivation.
Chia seeds absorb everything beautifully, creating a texture that's creamy without any dairy.

02 -

Whisk your chia seeds twice during that first resting period, not just once, or they'll clump into little balls that resist absorption and leave you with grainy pudding.
Don't skip the lime juice in the mango layer, even if you think the fruit is sweet enough, because that small acidic note is what keeps everything from tasting cloying and one-dimensional.

03 -