2 ¼ cups plus 2 tablespoons plain coconut milk
¾ cup chia seeds
Seeds from 1 vanilla bean or 2 teaspoons vanilla extract
1 ½ tablespoons honey (or maple syrup)
1 tablespoon finely crumbled Dang Original Toasted Coconut Chips (use a rolling pin or a food processor)
½ teaspoon cinnamon
Pinch of cardamom
Coconut Mango Purée
1 large mango, peeled and cut off the seed
2 ½ tablespoons honey
3 tablespoons lime juice
3 tablespoons crumbled Dang Original Toasted Coconut Chips
2 tablespoons Dang Original Toasted Coconut Chips
For styling you can use champagne flutes, mason jars, small cups etc.
Whisk together the coconut milk, chia seeds, vanilla bean seeds (or extract) honey, coconut, cinnamon, and cardamom in a medium bowl. Cover with plastic wrap and refrigerate overnight (or for at least 4 hours).
coconut mango purée
Combine the mango, honey, lime juice, and coconut in a food processor and mix until smooth. Refrigerate until cold, at least one hour.
the pudding cups
Starting with mango purée, layer about 1 tablespoon each of mango purée and chia seeds among 6 dessert cups, repeated until all purée and pudding has been divided. Sprinkle Dang Original Toasted Coconut on top of each cup. Refrigerate until serving.