Measure the chia seeds and coconut milk. Use 4 tablespoons chia to 2 cups coconut milk — this 1:8 ratio yields a creamy, spoonable pudding rather than a thick gelatinous block. Measuring accurately ensures consistent texture.

In a medium mixing bowl or a wide mason jar, whisk together the coconut milk, maple syrup, vanilla extract and a small pinch of fine sea salt. Whisking dissolves the maple and distributes the salt and vanilla evenly; salt brightens the flavors and prevents the pudding from tasting flat.

Sprinkle the chia seeds over the surface, then whisk briskly for 30 seconds to break up any clumps and start hydrating each seed. When chia seeds first meet liquid they can clump; whisking immediately prevents large clumps and promotes a uniform gel.

Let the mixture sit 5 minutes, then whisk again (or shake if using a jar). This second whisk breaks up early clumps that formed and ensures every seed is surrounded by liquid before it swells.

Cover and refrigerate at least 2 hours, ideally 2–4 hours or overnight. Chilling allows the seeds to absorb liquid and develop a pudding-like texture; longer chilling yields a thicker, more cohesive pudding. If you prefer a smoother consistency, blend the chilled mixture for 10–20 seconds (see chef tip).

While the pudding sets, prepare the mango: dice 1 cup of ripe mango into small cubes and set aside. Choose mangoes that give slightly to pressure and smell fragrant — they’ll add natural brightness and acidity that balances the coconut’s richness.

Before serving, taste the pudding for sweetness and texture. If it’s too thick, stir in 1–2 tablespoons of additional coconut milk or water to loosen. If it needs more sweetness, add a little more maple syrup. Adjusting at the end ensures the final balance suits your mango’s ripeness and personal preference.

Spoon the pudding into two serving glasses or bowls, dividing evenly. Layer half the diced mango on top (or make a pretty swirl), then sprinkle the toasted shredded coconut for crunch and toasty aroma. Finish with a light dusting of lime zest, which cuts through the fat and lifts the flavors.

Serve immediately or keep refrigerated up to 3 days. Chia pudding firms as it chills — if storing, give it a gentle stir before serving to refresh the texture.