Add chia seeds, vanilla extract and maple syrup to a medium sized bowl.
Pour in the coconut milk, whisking to combine. Continue whisking until the chia seeds begin to absorb the liquid.
Once the mixture begins to thicken, add the coconut yoghurt and whisk to combine. Cover with plastic wrap or a clean tea towel and refrigerate for around two hours or until the chia pudding has set.
Divide the pudding between two bowls and top with fresh mango, raspberries and coconut flakes and serve cold.
Notes
Keep stored in an airtight container in fridge for 4-5 days.