In a large mixing bowl or directly in 4 individual mason jars, whisk together the full-fat coconut milk, maple syrup, vanilla extract, and pinch of sea salt until well combined.

Add the chia seeds and whisk vigorously for about 60 seconds to distribute them evenly throughout the coconut milk mixture.

Let the mixture sit at room temperature for 10 minutes, then whisk again firmly to break up any clumps that have begun to form as the seeds hydrate. This double-stir step is key to a smooth, lump-free pudding.

Cover the bowl or jars tightly with lids or plastic wrap and refrigerate for a minimum of 4 hours, or overnight (8 hours) for best results. The pudding is ready when it has thickened to a creamy, spoonable consistency.

Dice the mango and pineapple into roughly 1/2-inch cubes. If desired, toss the fruit with fresh lime juice to brighten the flavors and prevent any browning.

Toast the coconut flakes in a small dry skillet over medium-low heat, stirring constantly, for 3 to 4 minutes until golden and fragrant. Remove from heat immediately and allow to cool completely before using.

Remove the chia pudding from the refrigerator and stir once more to loosen it slightly and ensure a uniform texture. If it seems too thick, stir in 1 to 2 tablespoons of additional coconut milk to reach your preferred consistency.

Spoon a generous layer of chia pudding into the bottom of each glass or jar, using about one-third of the total pudding.

Add a layer of fresh mango cubes, followed by a layer of fresh pineapple cubes.

Spoon another layer of chia pudding on top of the fruit.

Add another layer of mixed mango and pineapple, then finish with a final small spoonful of chia pudding if desired.

Top each parfait with a generous pinch of toasted coconut flakes, a sprinkle of hemp seeds if using, a drizzle of honey or maple syrup, and a few fresh mint leaves for garnish.

Serve immediately or refrigerate for up to 24 hours. Add the crunchy toppings just before serving for best texture.