In a medium bowl, whisk together coconut milk, chia seeds, honey, and vanilla extract until well combined.

Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to expand and the mixture to thicken.

Once the chia pudding is set, stir it to ensure even consistency.

Layer the chia pudding and diced mango cubes into serving glasses, alternating between the two.

Top each parfait with a sprinkle of toasted coconut flakes before serving, if desired.