This tropical chia pudding tastes like a holiday. The best thing about it? You prep it the night before, ready to serve the next morning.
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Finely chop half the mango. Combine the chia seeds, maple syrup, coconut milk, chopped mango and half the passionfruit pulp in a bowl and stir to combine. Cover and place in fridge overnight or until the mixture thickens.
Thinly slice the remaining mango. Spoon chia mixture among serving glasses. Top with yoghurt and sliced mango. Drizzle with remaining passionfruit to serve.
Store any leftover coconut milk in an airtight container in the fridge for up to 3 days. Use it up in sauces and marinades.