Whisk together the coconut milk, chia seeds, vanilla bean seeds (or extract), honey, grated coconut, cinnamon, and cardamom in a medium bowl.
Cover with plastic wrap and refrigerate overnight (or for at least 4 hours). In a pinch, you can freeze it for an hour, whisk it again, then refrigerate for an hour.
Coconut mango purée
Combine the mango, honey, and grated coconut in a food processor and mix until smooth.
Refrigerate until cold, at least an hour.
The pudding cups
Starting with mango purée, layer about 1 tablespoon each of mango purée and chia seed pudding among 6 dessert cups, repeating until all the purée and pudding has been divided. I've used champagne flutes, mason jars, small cups, etc.
Sprinkle toasted coconut shavings on top of each cup.
Refrigerate until serving.
Notes
Grated coconut: The coconut I use is much more fine than "shreds," but regular shredded coconut will work, but it will just have a different texture. I get mine in the bulk section at the produce market, but I did see some at the major supermarket in the organics aisle where all the Bob's Red Mill products are - this is different for every grocery store, but just grab the one that's got the finest shreds of coconut.Adapted from Blissful Basil
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.