Mango Coconut Chia Pudding
Stir coconut milk (or other nondairy milk), chia, maple syrup and coconut extract together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.Advertisement
When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the mango and coconut. Add the rest of the pudding and top with the remaining mango and coconut.
To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
2 fat, 1 fruit, 1/2 other carbohydrate