For garnishsqueeze of lime and slices of kiwi and strawberries
Instructions
In a medium bowl, add the chia seeds and the Silk Nutchello Nut Milk and whisk vigorously until combined. Add the maple syrup to taste. Allow to set in the fridge, covered overnight or for at least 2 hours, until a pudding like consistency is formed.
When the pudding is set, spoon into the serving cups.
Puree the mango cubes in a food processor or blender until smooth. Spoon over the tops of the pudding.
Add equal amounts of the coconut flakes to each pudding. Garnish with lime, kiwis and strawberries.
Enjoy!
Notes
Store the mango coconut chia pudding in an airtight container in the fridge for up to 3 days.