Mango Coconut Chia Pudding Meal Prep

Instructions:

1. Combine the mango chunks, lime juice, and vanilla extract in a blender. Process until the mixture is completely smooth and glossy; set aside.
2. In a medium mixing bowl, whisk together the coconut milk, maple syrup, and salt until the syrup is fully integrated.
3. Stir in the chia seeds and whisk vigorously for 2 minutes to ensure no seeds are sticking together in clumps.
4. Gently fold the Greek yogurt into the coconut chia mixture until the pudding is a uniform, pale cream color.
5. Spoon equal amounts of the chia base into four 8 oz mason jars.
6. Top each jar with a generous layer of the mango puree.
7. Cover with lids and refrigerate for at least 4 hours, or overnight for the thickest consistency.
8. Before serving, garnish with diced fresh mango and toasted coconut flakes.