Measure and whisk the liquid base: In a medium bowl, whisk together the light coconut milk, maple syrup, vanilla extract (if using) and a pinch of fine sea salt. Whisking combines the sweetener and flavor evenly and the salt brightens the coconut, rounding the flavors. Using light coconut milk keeps the pudding creamy but not overly heavy.

Add chia seeds and rest briefly: Pour the chia seeds into the coconut milk mixture and whisk thoroughly for 30–60 seconds so the seeds start to separate and are evenly suspended. This initial whisk prevents clumping and helps the seeds hydrate uniformly.

Let the mixture bloom: Let the bowl sit at room temperature for 8–10 minutes, then whisk once more to break up any small clumps. Chia seeds absorb liquid and swell; this short rest lets them begin forming a gel and ensures a smoother final texture.

Chill to set: Cover the bowl tightly and refrigerate for at least 4 hours or overnight. Refrigeration completes the gelling process and mellows the coconut flavor; chilling also improves texture so the pudding is creamy rather than slimy.

Prepare mango and almonds while pudding chills: Dice fresh mango into 1/2-inch (1.2 cm) cubes for an elegant bite and measure the slivered almonds. Toast the almonds in a dry nonstick skillet over medium heat for 3–4 minutes, stirring constantly, until lightly golden and aromatic. Toasting releases the almonds’ oils, deepens their flavor and gives them a warm crunch that contrasts beautifully with the pudding.

Check and tweak the pudding: After chilling, uncover and stir the pudding. Taste and adjust: if you want it sweeter, stir in an extra 1/2–1 tsp maple syrup; to brighten the flavor add 1/2 tsp fresh lime zest or a squeeze of lime. This final adjustment lets you personalize sweetness and acidity because chilled flavors are less forward than warm.

Assemble the bowls: Spoon about 3/4 cup of pudding into each of 4 serving bowls or jars (divide evenly). Top each with roughly 3/4 cup diced mango, a scattering of toasted slivered almonds (about 1 tbsp per serving), and a small pinch of lime zest if using. The layered presentation—creamy pudding, bright mango, crunchy almonds—adds textural interest and visual appeal.

Serve or store: Serve immediately or refrigerate covered for up to 3 days. If storing, keep the almonds separate and add them just before serving so they remain crisp. The pudding will thicken further in the fridge; stir in a tablespoon of coconut milk to loosen before serving if desired.