In a medium-sized mixing bowl, whisk together 1 cup of coconut milk and 1/4 cup of chia seeds until fully combined. Let this mixture sit for about 5-10 minutes until the chia seeds begin to absorb the liquid.

After the chia seeds have absorbed some liquid, give the mixture another good whisk to break up any clumps.

While the chia pudding sets, take 1 ripe mango, peel it, cut the flesh into cubes, and blend until smooth.

In clear jars or cups, spoon a layer of the chia pudding mixture at the bottom, then add a layer of the mango puree on top. Repeat layers, ending with mango.

Cover each jar and refrigerate for at least 4 hours, or ideally overnight.

When ready to serve, stir the pudding and garnish with additional mango slices or coconut flakes.