2 14-ounce cans of coconut milk (Whole Foods brand or Thai Kitchen; do not use Goya)
¼ cup chia seeds
more coconut milk (optional), for thinning
1 ripe mango, peeled and cut into chunks
1 pomelo, peeled and pith removed
The night before you plan on eating the chia pudding, open both cans of coconut milk and pour into a medium bowl. Stir thoroughly to incorporate the cream with the liquid that may have separated in the can. Add chia seeds and mix thoroughly. Cover and refrigerate overnight.
In the morning, spoon chia pudding into small bowls. Add a little coconut milk (around 1 tablespoon) to thin out the chia pudding if necessary and top with mango and pomelo. Serve immediately.
Note: we've used Goya brand coconut milk a few times and the consistency of their milk does not work well to help the chia seeds expand. Try either Thai Kitchen or Whole Foods brand instead.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/10/whole30-mango-pomelo-chia-pudding.html