In a medium-sized bowl, pour in the coconut milk, maple syrup, vanilla extract, and the small pinch of salt. Whisk these ingredients together until they are fully combined.

Slowly sprinkle the chia seeds over the liquid mixture while continuing to whisk gently. This prevents the chia seeds from clumping together immediately.

Let the mixture stand for 5 minutes at room temperature, then whisk the pudding thoroughly one more time to ensure the seeds are evenly dispersed and suspended in the liquid. Cover the bowl or divide the mixture into two individual jars or glasses.

Place the pudding base in the refrigerator to chill for a minimum of 4 hours, or ideally, overnight, until the mixture has thickened substantially into a pudding consistency.

Place the diced mango into a high-speed blender or food processor. Blend the mango until it becomes completely smooth and creamy. If the mango is very thick or frozen, add 1 to 2 tablespoons of water or coconut milk to assist the blending process. Taste and adjust sweetness if necessary. Set the puree aside in the refrigerator until the chia pudding is ready.

Retrieve the chilled chia pudding and the mango puree from the refrigerator. If the chia pudding base is too thick, stir in a tiny splash of fresh coconut milk to achieve the perfect consistency.

To assemble the dessert, first spoon half of the coconut chia pudding mixture into the bottom of each serving glass or jar. Next, gently spoon half of the prepared mango puree mixture directly on top of the chia seed layer in each glass, creating a distinct color separation. Repeat the layering process one more time for each glass.

Garnish the top of the mango layer with fresh cubes or slices of mango and sprinkle a generous amount of toasted shredded coconut over the top of each pudding. Serve immediately, or keep covered and chilled for up to 3 days.