Coconut chia pudding with fresh mango

• 60 g chia seeds
• 400 ml coconut milkfull-fat, canned — shake well before opening
• 1 tbs maple syrup
• ½ tsp vanilla extract
• 1 tsp saltpinch — about 1/8 tsp actual
• 1 mangoripe, peeled and cut into 2cm chunks
• 2 tbs unsweetened shredded coconut

1. 1

   In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and salt until evenly combined. Make sure no chia seeds are clumping at the bottom — give it a really good stir.

2. 2

   Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. The chia seeds will absorb the coconut milk and turn into a thick, pudding-like texture. Give it a stir after the first 30 minutes if you can — this prevents clumps.

   Tip: The pudding keeps in the fridge for up to 3 days, so make a double batch for easy breakfasts all week.

3. 3

   When you're ready to serve, toast the shredded coconut in a dry small skillet over medium heat, stirring constantly until golden and fragrant, about 2-3 minutes. Watch it closely — coconut goes from golden to burnt fast. Transfer immediately to a plate to stop the cooking.

4. 4

   Give the chia pudding a good stir — if it's too thick, add a splash of coconut milk to loosen it. Divide between two bowls or jars, top with the fresh mango chunks, and scatter the toasted coconut over the top.

   Tip: Leftover pudding stores great in sealed jars in the fridge. Add the mango and toasted coconut just before eating so they stay fresh and crunchy.

• jar or bowl (350ml (12 oz))
• spoon

Per serving

Nutritional values are estimates only.