Overnight Chia Seed Pudding with Fresh Mango and Toasted Coconut

In a large mixing bowl, combine 1/2 cup raw chia seeds, 2 cups unsweetened almond milk, 3 tbsp maple syrup, and 1 tsp vanilla extract.

Whisk the mixture vigorously for 2 minutes to ensure the seeds are well distributed. Let the mixture rest for 10 minutes at room temperature, then whisk again to break up any clumps that have settled at the bottom.

Cover the bowl and place in the refrigerator for at least 4 hours, or overnight, to allow the seeds to hydrate and thicken into a pudding consistency.

Place a small dry skillet over medium-low heat. Add 1/2 cup unsweetened shredded coconut and toast for 3-5 minutes, stirring constantly, until the flakes are fragrant and golden brown. Immediately transfer to a plate to stop the cooking.

Wash 2 fresh mangoes. Use a sharp knife to peel the skin, then slice the flesh away from the central pit and dice into 1/2-inch cubes.

Wash the lime, zest it to yield about 1 tsp of zest, and then squeeze 1 tbsp of fresh juice over the diced mango cubes to enhance the flavor.

Remove the chilled chia pudding from the refrigerator and stir once more to ensure a smooth texture.

Divide the pudding into 4 jars or bowls. Top each with the prepared mango cubes, the toasted coconut flakes, the lime zest, and 2 fresh mint leaves.