Pour the chia seeds and the milk into a jar and stir well with a fork. Let settle for 2-3 minutes then stir again very well until you see no clumping. Cover the jar and store in fridge overnight or for at least 30 minutes.
To prepare the first yellow layer, blend the mango chunks with the coconut milk until the mixture is thick like a slushy. Divide into two cups and place the cups in the freezer while preparing the next layer.
To prepare the orange middle layer, blend the mango chunks with the carrots and coconut milk until the mixture is thick like a slushy. Divide carefully on top of the yellow mixture in the cups.
Pour the chia pudding over the orange part, top with whipped coconut cream and enjoy!
Storage: Store any leftovers in an airtight container. This will last about 3-4 days in the fridge.Make Ahead: You can make the chia pudding up to 3-4 days ahead of time and store it in the fridge.Substitutes: For best results, follow the recipe as is. You can get creative with the orange and yellow layers by using different fruits and vegetables. Equipment: I make my smoothies in my Vitamix. It has a "frozen" treats button so it does all the work for me until the ingredients are well blended without any chunks of fruits and vegetables left overNutrition: Please note that the nutrition label does not include the whipped cream on top. Also the servings are for 4 people even though the image shows the servings in two cups.