Mango Chia Pudding

To make the chia pudding base, pour coconut milk and whole milk into a large bowl (roughly 1 part coconut milk to 2 parts whole milk), add honey, vanilla extract, and a pinch of salt, and whisk well until the sweetener fully dissolves.

Sprinkle in the chia seeds (about 60 g per 500 ml of liquid), stir thoroughly again, and let sit for 10 minutes at room temperature to allow the seeds to start swelling and absorbing the liquid.

After 10 minutes, stir the mixture once more to evenly distribute the seeds and prevent clumping. Divide into 4 glasses or wide-mouthed jars.

Cover the prepared glasses with plastic wrap or a lid and refrigerate for at least 4 hours, ideally overnight. During this time the seeds fully swell, release their natural gel, and the whole mixture thickens to a creamy consistency.

Peel a ripe mango, remove the pit, and dice the flesh. Squeeze the lime juice and blend it together with the mango and honey using a stick blender or a countertop blender until completely smooth. The puree should be silky with no fibrous bits.

Spoon the mango puree over the chilled dessert, sprinkle with shredded coconut, and garnish with mint leaves.

Serve chilled. If you prefer a thinner consistency, briefly stir the dessert before serving and, if needed, add a tablespoon of milk.