For the coconut vanilla chia pudding: In a large bowl, whisk the coconut milk, vanilla and maple syrup together. Whisk in the chia seeds and let stand for at least 15-20 minutes or until the mixture has thickened significantly and the chia seeds have absorbed some of the liquid.
For the pineapple-mango salsa: Prepare and drain the thawed fruit if necessary. Mix the fruit with the lime juice, zest, maple syrup and sea salt. Set aside.
Stir the coconut vanilla chia pudding well before assembling. Then layer the chia pudding, fruit salsa and granola with one or more layers of each (based on your chosen serving container). Top the final layer with extra granola. Serve immediately or store in the fridge for later.
**I recommend a crispy or nut-based granola if you plan to make this ahead of time. Unless you don’t mind a slightly softer granola… in which case, you can use any kind you love!