Preparation Steps

• In a medium bowl, pour in the light coconut milk, add the maple syrup and lime zest, then sprinkle in the chia seeds. Use a small whisk to vigorously combine everything until evenly suspended — this helps prevent clumping.
• Let the mixture sit at room temperature for 10 minutes, then whisk it again with the back of a spoon to break up any forming lumps.
• Cover the bowl and transfer to the refrigerator to thicken. Chill for at least 1 hour (or up to 24 hours) — the longer it rests the thicker and creamier the texture becomes.
• While the chia sets, place the chopped mango in a blender and puree until smooth. If the mango is very thick, add 1 tablespoon of the chilled coconut mixture or a teaspoon of water to loosen the purée for a silkier texture.
• If your coconut flakes are not already toasted, heat a small dry skillet over medium heat and toast the flakes for 2–3 minutes, stirring constantly, until golden and fragrant. Remove from heat and let cool.
• Assemble the puddings in two jars or bowls: start with a couple spoonfuls of mango purée, add a layer of chia pudding, then repeat once more and finish with a small spoonful of mango on top for color.
• Sprinkle the toasted coconut flakes over each serving and grate a little extra lime zest on top if you like. Serve immediately or keep refrigerated until ready to eat.