In a medium mixing bowl, whisk together the coconut milk, passion fruit pulp, maple syrup, vanilla extract, and sea salt until fully combined and the sweetener is dissolved.
Add the chia seeds and whisk vigorously for 30 seconds to distribute them evenly throughout the liquid. Make sure no clumps form at the bottom.
Let the mixture sit at room temperature for 10 minutes, then whisk again thoroughly to prevent the chia seeds from settling and clumping together.
Divide the mixture between 3-4 serving jars or containers with lids. Cover and refrigerate for at least 4 hours or overnight until the pudding reaches a thick, creamy, spoonable consistency.
Before serving, give each jar a quick stir. If the pudding seems too thick, add a splash of coconut milk and stir until you reach your desired consistency.
Top with fresh mango chunks and toasted coconut flakes. Serve chilled straight from the jar or transfer to serving bowls for a more elegant presentation.
