400g tin coconut milk
3 tbs chia seeds
1/2 cup shredded coconut
1 tbs – 2 tbs agave nectar or maple syrup (to taste)
1/2 tsp vanilla bean extract
1 mango – cheeks cut into small dice
toasted coconut flakes to garnish
Begin this recipe the day before.
In a jug mix together the coconut milk, chia, shredded coconut, agave nectar and vanilla. Let it sit for 10 minutes, then give the mixture another gentle stir.
Cover and place the chia mixture in the fridge over night.
Spoon the chia into glasses or bowls and top with the chopped mango and toasted coconut flakes.