Mango Coconut Chia Pudding

Ingredients
For the Base:

• 1 cup rolled oats – for that granola layer
• 2 tbsp honey or maple syrup
• 1 tbsp melted coconut oil OR butter
  For the Mango Chia Cream:
• 1 cup Greek yogurt OR thick dahi
• 1/2 cup coconut milk OR regular milk
• 1/4 cup chia seeds – that’s what makes the little black dots!
• 1 ripe mango – blended to puree. Save some for topping
• 1 tbsp honey or condensed milk – to taste
• 1/2 tsp vanilla extract
• Pinch of turmeric – optional, for that yellow color
  For Topping:
• 1/2 cup diced fresh mango
• 2 tbsp toasted coconut flakes
• 2 tbsp mango puree – for swirl
• Extra chia seeds – optional
  Instructions
  1. Make the Crumble Base

1. Mix oats + honey + coconut oil.
2. Toast in a dry pan 3-4 min on low until golden. Cool.
3. Press into bottom of container.
   2. Make Mango Chia Pudding
4. Blend 1 mango until smooth.
5. In a bowl whisk: yogurt + coconut milk + chia seeds + mango puree + honey + vanilla + turmeric.
6. Let sit 10 min, then stir again so chia doesn’t clump.
   3. Assemble
7. Pour mango chia mixture over oat base.
8. Swirl 2 tbsp mango puree on top with toothpick.
9. Cover and refrigerate at least 4 hours or overnight.
   4. Serve
   Top with diced mango, toasted coconut, and extra swirl before eating.