To prepare the chia pudding, place the coconut milk in a jar, then add the chia, turmeric, ginger and stevia. Place the lid on and shake well to combine, ensuring there are no clumps of chia seeds. Place in the fridge to set.
To toast coconut, spread onto a baking tray and place in a preheated oven (180C), leave for 10 minutes or until nicely golden. Give the tray a shake half way through to disperse the coconut. Watch carefully as this burns easily.
Serve the chia with coconut yoghurt, sliced mango and toasted coconut.