Coconut Chia Pudding with Coconut Milk

Instructions:

1. In a medium mixing bowl, combine the canned coconut milk, maple syrup, vanilla extract, and salt. Whisk until the syrup is fully integrated and the coconut milk is smooth.
2. Slowly stir in the chia seeds, whisking constantly to prevent the seeds from clumping together in the center.
3. Pour the mixture evenly into three mason jars.
4. Let the jars sit on the counter for 10 to 15 minutes, then stir the pudding again vigorously to break up any seed clusters.
5. Seal the jars with lids and refrigerate for a minimum of 4 hours, or overnight, until the pudding is thick and glossy.
6. Top with diced mango, toasted shredded coconut, and fresh blueberries before serving.