- 1 c. unsweetened vanilla coconut milk
- 2 mangos, diced and divided
- 1 tbsp. honey
- ¼ c. The Fresh Market Chia Seeds
- 1 kiwi, diced
- 6 tbsp. granola
- ½ c. raw cashews, chopped
- ¼ c. unsweetened coconut flake, toasted
In a blender, puree coconut milk with fruit from 1 mango (about 1 cup) and honey until smooth. Pour the mango milk into a medium sized bowl and whisk in chia seeds. Cover and chill for 30 minutes. Stir to make sure the chia seeds properly hydrate and then cover and chill overnight.
Place the remaining diced mangos and kiwi in a small bowl and store chilled.
To serve, place 2 tablespoons granola in each of 3 serving cups. Add mango chia mixture, dividing it evenly between the cups. Top evenly with remaining mango, kiwi, cashews and toasted coconut. Serve immediately.
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