Mango Coconut Chia Pudding with Toasted Coconut and Lime

Thick, creamy chia pudding made with full-fat coconut milk sets up with a luxuriously custardy texture overnight — no cooking, no fuss. A layer of fresh mango puree on top and a scatter of toasted coconut flakes and lime zest makes it genuinely worth photographing, and genuinely worth eating.

Ingredients

• full-fat coconut milk, shaken well – 1 can (13.5 oz)
• chia seeds – 5 tablespoons
• pure maple syrup – 2 tablespoons
• vanilla extract – 1 teaspoon
• fine sea salt – 1 pinch

• ripe mango, peeled and cubed (about 1 large mango) – 1½ cups
• fresh lime juice – 1 tablespoon

• unsweetened coconut flakes – ¼ cup
• fresh mango, diced small – ½ cup
• lime zest (juice reserved for another use) – from 1 lime
• flaky sea salt, such as Maldon – a very light pinch

Instructions

1. In a medium bowl or large measuring cup, whisk together the coconut milk, maple syrup, vanilla, and salt until fully combined. Add the chia seeds and whisk vigorously for 60 seconds to distribute them evenly. Let the mixture sit on the counter for 5 minutes, then whisk again — this second stir is important, as it breaks up any clumps that have already started to form before the gel sets.
2. Divide the chia mixture evenly between 3 or 4 wide-mouth mason jars (use 8 oz / 240ml jars for 4 standard servings, or 12 oz / 360ml jars for 3 larger servings — the wider opening makes it easier to spoon in the mango layer and toppings later). Cover and refrigerate for at least 6 hours, or overnight. The pudding is ready when it has set firmly — a spoon pressed into the surface should leave a clean impression rather than sinking. At a ratio of roughly 3 tablespoons chia per cup of liquid, you get a thick, spoonable result; if you prefer it looser (more pourable), dial back to 2 tablespoons.
3. While the pudding chills, make the mango puree. Blend the mango cubes and lime juice in a blender or with an immersion blender until completely smooth. You want a puree thick enough to sit on top of the pudding without fully sinking in. Transfer to a small container and refrigerate until needed.
4. Toast the coconut flakes in a dry skillet over medium heat, stirring constantly, for 2 to 3 minutes until golden and fragrant. Watch it carefully — coconut goes from golden to burnt in about 20 seconds. Transfer immediately to a plate to stop the cooking. Let cool completely.
5. To assemble, spoon a generous layer of mango puree directly onto each set pudding, covering it completely so the jar reads as a clean two-tone split. Top with diced fresh mango, toasted coconut flakes, a pinch of lime zest, and a very light pinch of flaky salt. Serve immediately, or keep refrigerated for up to 24 hours before adding the toppings.