In a medium mixing bowl, whisk together coconut milk and chia seeds. Cover and refrigerate for 30 minutes. Meanwhile, place mango in a blender or food processor and blend until smooth. Using small glass cups or mini mason jars, place 2-3 Tablespoons mango puree in the bottom. Spoon 1/4-1/3 cup chia seed coconut mixture on top of the mango then top with another 2-3 Tablespoons mango puree. Garnish with coconut flakes and serve cold.