In a mixing bowl, stir to combine coconut milk, chia seeds, and maple syrup. Place in the refrigerator. Stir again after 15 minutes. After an additional 15 minutes, take it out of the fridge. 

While the chia pudding is setting in the fridge, prepare the mango puree. Put your mango chunks in a blender or food processor and blend until smooth. If you like your pudding a little chunky, you can leave half of the cubed mango out to mix into the puree after blending.

To serve, find 4 small ramekins or glasses. Layer the chia pudding evenly into the bottom of each glass. Top each pudding evenly with the mango puree. Optional: sprinkle coconut flakes on top. Enjoy!

Note: keeps in fridge for 4-5 days.