In a large bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.

Let the mixture sit for 5 minutes, then whisk again to prevent clumping of chia seeds.

Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.

Dice fresh mango into small cubes. Reserve some for topping and set aside.

When ready to serve, stir the chia pudding and divide half of it among 4 serving glasses or jars.

Add a layer of diced mango to each glass, then top with remaining chia pudding.

Top each serving with remaining fresh mango, shredded coconut, and toasted coconut flakes if desired. Serve chilled.