Mango Chia Seed Pudding

Ingredients

• 4 tablespoons chia seed
• 2 cups almond milk
• ½ cup canned coconut milk
• 1 teaspoon vanilla extract
• 1 whole mango, diced
• ½ inch knob fresh ginger, minced
• Garnish: fresh mint, shredded unsweetened coconut, fresh lime, sliced kiwi, fresh raspberries

Directions

1. Soak the chia seeds with minced ginger, vanilla, and both the almond milk and coconut milk for at least 1 hour, stirring occasionally until a gel forms. You can make your chia seed pudding thicker by reducing the liquid or adding more liquid to make it thinner- I like these ratios used here.
2. Simply pour the chia seed pudding into 2 serving glasses (serves 2), top with diced mango and top with garnishes above.
3. Store in the fridge as a leftover, enjoy chilled or at room temperature. Store on the go in a mason jar with a lid.