Name: Mango, Coconut, and Chia Seed Pots recipe
Ingredients: ½ (13.5 ounce) can coconut milk;¼ cup chia seeds;3 ⅓ tablespoons almond milk;2 tablespoons maple syrup, divided;2 small mangoes - peeled, pitted, and cubed

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Ingredients

½ (13.5 ounce) can coconut milk ¼ cup chia seeds 3 ⅓ tablespoons almond milk 2 tablespoons maple syrup, divided 2 small mangoes - peeled, pitted, and cubed

Nutrition Info

209.5 calories carbohydrate: 24.5 g cholesterol: : - fat: 12.9 g fiber: 4.8 g protein: 2.6 g saturatedFat: 9.4 g servingSize: - sodium: 18.4 mg sugar: 17.4 g transFat: : - unsaturatedFat: : -

Directions

Whisk coconut milk, chia seeds, almond milk, and 1 tablespoon maple syrup together in a bowl for 1 to 2 minutes. Cover with plastic wrap.
Chill until thickened, stirring occasionally, about 1 hour.
Combine remaining 1 tablespoon maple syrup and mangoes in a food processor or blender, puree until smooth.
Spoon coconut milk mixture into serving glasses. Top with pureed mango.

Recipe Yield

4 servings

Recipe Note

Glorious little pots of goodness! The first layer of cool chia seeds and coconut milk is topped with a second layer of smooth mango puree. Easy to make, vegan, refined sugar-free... truly a feel-good dessert! Enjoy straightaway or chill until serving.

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