1 cup canned light coconut milk (see note above)
½ cup chia seeds
½ cup plain nonfat Greek yogurt
¼ cup pure maple syrup
¼ tsp. salt
½ cup chopped fresh mango
¼ cup raw coconut chips, toasted
¼ cup chopped macadamia nuts (see note above)
In a medium bowl, whisk together coconut milk, chia seeds, yogurt, syrup, and salt. Cover and refrigerate 8 hours or overnight.
Spoon pudding into bowls (I had 2-3 servings, I think). Top with mango, coconut, macadamia nuts, and additional chia seeds.