Overnight Coconut Mango Chia Pudding

• 1/4 cup chia seeds
• 1 cup coconut milk
• 1 ripe banana, mashed
• 1/2 cup diced mango
• 2 tablespoons shredded coconut
• 1 tablespoon almond butter (for added magnesium)
• 1 teaspoon honey or maple syrup (optional, for sweetness)
• Coconut flakes (for topping)

Instructions:

1. In a bowl, combine chia seeds, coconut milk and honey. 

2. Mash the ripe banana and add it to the chia mixture. Mix well.

3. Add almond butter to the chia mixture for a creamy texture and an additional magnesium boost.

4. While chia pudding is setting, peel mango. Dice the mango into small cubes 

5. Layer the bottom of your serving jar with diced mango and banana.

6. Slice the ripe banana and layer it over the mango.

7. Pour the chia seed mixture over the fruit layers.

8. Layer remaining mango and sprinkle shredded coconut on top.

9. Cover the jar and refrigerate for at least 2-3 hours or overnight for a thicker pudding consistency.

10. Before serving, give the pudding a gentle stir to mix all the layers.