Place the mango and coconut milk in a food processor or blender and blend until smooth.
Add the chia seeds and maple syrup and blend briefly to combine. Place the mixture in a bowl, cover, and refrigerate overnight.
If the pudding is too thick the next day, thin it with a little coconut milk until it reaches your desired consistency.
To serve, top the pudding with chopped fresh mango and toasted coconut flakes.
Notes
Please read all of the helpful tips and info above before making this recipe.
This recipe makes 4 servings, each serving is slightly under ½ cup. If you want larger servings, the recipe can be doubled or tripled.
Chia pudding needs to be made in advance and chilled for a few hours before serving so it has time to firm up, keep that in mind before starting.
Store pudding in an airtight container in the refrigerator for up to 3 days.
Nutrition info is based 1 of 4 servings (each serving is just under ½ cup). Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.