Coconut Chia Seed Pudding with Mango

In a large mixing bowl, whisk together 2 cups of full-fat coconut milk, 1 cup of unsweetened almond milk, 3 tablespoons of maple syrup, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of sea salt until well combined.

Add 3/4 cup of chia seeds to the liquid mixture and whisk thoroughly to prevent clumping. Let sit for 5 minutes, then whisk again to break up any clumps that may have formed.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency.

While the pudding sets, prepare the mango topping. Peel and dice 3 medium ripe mangoes into small cubes.

In a medium saucepan, combine the diced mangoes with the zest and juice of 1 lime and 2 tablespoons of honey. Cook over medium heat for about 10 minutes, stirring occasionally, until the mangoes have softened and released their juices.

Remove the mango mixture from heat and let cool completely. Transfer to a container and refrigerate until ready to use.

Toast 1/2 cup of coconut flakes in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Set aside to cool.

Roughly chop 1/3 cup of pistachios and set aside for garnish.

When ready to serve, stir the chia pudding well. If it's too thick, add a splash more almond milk to reach your desired consistency.

Divide the chia pudding among 5 serving glasses or bowls. Top each with a generous spoonful of the mango compote.

Garnish each serving with toasted coconut flakes, chopped pistachios, and a few fresh mint leaves.