Defrost frozen mango and blend in a high speed blender with 1 can full fat coconut milk and 1 1/4 cup water

Blend until a smooth, even mixture remains

Combine chia seeds and mango, coconut milk mixture in a large mixing bowl. Mix until chia seeds are thoroughly mixed in

Place mixture in the fridge to chill for at least 4 hours

Prepare strawberries by placing frozen berries in a sauce pan with 2 tbsp of water

Heat the berries and water on high until the water bubbles and then reduce to a simmer

Simmer covered for 5 minutes and then smash with a potato masher or back of a spoon until all berries are smashed

Simmer for an additional 10 minutes stirring occassionally and then remove berries from heat

Remove the chia seed pudding from the fridge

Separate pudding into 4 servings and top each serving with the strawberry compote

Enjoy immediately or store in an airtight container in the refrigerator for up to 1 week