In a large bowl, combine the lite coconut milk, chia seeds, unsweetened shredded coconut, pure maple syrup, and vanilla extract. Whisk these ingredients together thoroughly for about 2 minutes until fully blended.

Allow the chia seed mixture to sit at room temperature for approximately 30 minutes, stirring gently every 10 minutes to distribute the chia seeds evenly.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 3 hours, or overnight.

Remove the pudding from the refrigerator about 15 minutes before serving to slightly warm it up, making it easier to layer.

In individual serving glasses or mason jars, alternate layers of chilled chia pudding and diced mango until glasses are filled.

Sprinkle additional shredded coconut and nuts on top before serving.