Mix coconut milk, chia seeds, coconut flakes, maple syrup, and vanilla in a medium bowl. Allow to rest for 30 minutes at room temperature.

Meanwhile, peel and cube mango.

Stir pudding mixture. Layer 6 individual serving dishes (mason jars work well) with pudding and mango cubes. Repeat layers. Cover and refrigerate overnight.

Sprinkle with additional coconut flakes and cinnamon before serving.