Whisk 1 cup light coconut milk, 2 tablespoons agave nectar or honey, and a pinch of salt in a medium bowl until combined. Stir in 1/2 cup finely diced fresh mango and 1/4 cup chia seeds and let sit for about 20 minutes. Divide pudding between 4 airtight containers and top evenly with 1/4 cup each of toasted coconut flakes and diced dried pineapple. Cover and refrigerate for at least 1 hour before serving.
Store It: In the refrigerator for up to 3 days.
Source: Hannaford fresh Magazine, January - February 2016