In a medium bowl or container, combine the coconut milk and almond milk, whisking them together until well blended. Add the chia seeds and stevia, stirring vigorously for about 1-2 minutes to break up any clumps and ensure the chia seeds are evenly distributed throughout the liquid. This initial stirring prevents the chia seeds from clumping together at the bottom as they begin to absorb the liquid. Add the vanilla extract and stir once more to incorporate.

After 30 minutes, stir the pudding mixture well to redistribute the chia seeds and break up any that may have settled or clumped. Gently fold in the diced mango pieces, being careful not to crush them. I like to add the mango at this midpoint rather than at the beginning because it helps the fruit maintain its texture and vibrant color instead of becoming mushy during the long soak.

Cover the container and refrigerate for 5-6 hours or overnight until the chia seeds have fully absorbed the liquid and the mixture has reached a thick, pudding-like consistency. The longer chilling time allows the flavors to meld beautifully and ensures the texture is exactly right for serving.

Just before serving, toast the coconut flakes in a small dry skillet over medium heat for 2-3 minutes, stirring frequently until they're golden and fragrant. Toast them fresh rather than ahead of time because this preserves their crunch and ensures you get that wonderful toasted coconut aroma. Divide the chilled pudding into serving bowls and top with the warm toasted coconut flakes.