Mango Coconut Chia Pudding

Step 1

Open the coconut milk can and pour the entire contents—both thick cream and liquid—into a medium mixing bowl.

Step 2

Pour 0.5 cup almond milk into the same bowl with the coconut milk.

Step 3

Add 0.25 cup chia seeds, 2 tablespoons maple syrup, and 0.5 teaspoon vanilla extract to the bowl.

Step 4

Stir with a spoon for 60 seconds, scraping the bottom and sides to break up any clumps, until the mixture is evenly combined and looks uniform.

Step 5

Divide the pudding between two serving bowls or glasses, filling each about three-quarters full.

Step 6

Hold the mango upright on a cutting board and slice downward on either side of the flat pit running lengthwise through the center, removing two thick halves.

Step 7

Score the mango flesh in a crosshatch pattern by cutting horizontal lines 0.5 inch apart, then vertical lines 0.5 inch apart, cutting just deep enough to reach the skin without slicing through it.

Step 8

Push the mango skin side down so the scored flesh pops outward into small cubes, then scrape the cubes into the pudding bowls.

Step 9

Sprinkle 1.5 tablespoons shredded coconut over each bowl, distributing it evenly across the surface, and serve immediately.