Ingredients:

• 1-14 oz can Thai full-fat coconut milk
• 3 ripe yellow mangoes, pitted
• 1/3 Cup chia seeds
• 2-4 Tablespoons amber maple syrup (depends on the sweetness of your mangoes)
• pinch of salt
• Optional: sprinkle with flaked coconut

Directions:

1. In your blender combine the coconut milk, mangoes, chia seeds, maple syrup, pinch of salt, and blend until smooth.  Taste the batter with a spoon and adjust any seasonings as necessary.
2. Add your pudding to glass jars, bowls, whatever tickles your fancy, and refrigerate for at least 4 hours (I like to keep it in the fridge overnight).

3. Enjoy eating whole!