Toppings (optional): Toasted coconut, coconut cream, chopped macadamia nuts, etc.
Instructions
In a small mixing bowl or a container with a lid, whisk together chia seeds, milks, maple syrup, lime juice and zest, and salt until evenly combined. Refrigerate for at least 30 minutes or overnight to allow chia seeds to expand and gelatinize.
When chia seed pudding has gelatinized, puree mango in a blender. Layer mango puree with chia seed pudding in serving jars and top with desired toppings. Enjoy right away or refrigerate for up to 4 days.
Notes
*I used full fat coconut milk but you can use light if you want a thinner pudding. If your full fat coconut milk separated into cream and liquid, use about ¼ cup cream and enough liquid to reach 1 cup.
Recipe by Radiant Rachels at https://radiantrachels.com/mango-lime-chia-seed-pudding/