1 can coconut milk

½ cup chia seeds

Maple syrup to taste

4 kiwis, peeled and chopped

2 ataulfo mangos (or 1 paraíso mango), peeled and chopped

Desiccated coconut for garnish

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In a medium bowl, combine the coconut milk and chia seeds. Stir well to ensure the chia seeds are evenly distributed in the milk.
Add maple syrup to taste and stir until the sweetener is fully dissolved.
Cover and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the coconut milk and thicken.
In the morning, stir the chia pudding to check its consistency. If too thick, add a little more coconut milk to achieve your desired texture.
While the pudding is setting, prepare the tropical fruit by peeling and chopping the kiwis and mangos into bite-sized pieces.
Once the pudding is ready, spoon it into bowls or jars. Top with the chopped fruit and sprinkle with desiccated coconut.
Serve immediately or store in the refrigerator for up to 2 days.

Non-Dairy Milk: Feel free to use almond, cashew, or oat milk if you prefer a different flavor.

Sweeteners: You can substitute maple syrup with honey, agave nectar, or stevia for different sweetness levels.

Add-ins: Add pineapple, papaya, or granola for extra tropical flavors and crunch.

Storage: The pudding can be stored for up to 2 days, but top with fresh fruit just before serving for the best flavor.