Mango Chia Seed Pudding

In a jar or bowl, combine the coconut milk and chia seeds. Add your preferred sweetener (coconut sugar, jaggery, or honey) to taste. Mix thoroughly to dissolve the sweetener and prevent the chia seeds from clumping. Cover and refrigerate for at least 1 hour, ideally overnight, until the mixture thickens.

Once the pudding has thickened, peel all four mangoes. Dice two of them into small cubes. Purée the other two until smooth.

Divide the mango purée evenly across the bottom of four glasses. Add a layer of the chia pudding, then top with the diced mango. Repeat the layers if space permits.

Garnish with fresh mint, lime zest, or toasted coconut flakes if desired.