First, add the granulated sugar, cornstarch, and salt to a medium saucepan.

Then, pour in a small amount of coconut milk and whisk until smooth and free of lumps.

Gradually pour in the remaining coconut milk while whisking.

Finally, add the vanilla extract and whisk until well combined.

Next, place the saucepan over medium heat.

Cook for about 5 minutes, stirring constantly to prevent the mixture from sticking or forming lumps.

Continue cooking until the pudding thickens and a trail from the spoon remains visible for about 2 to 3 seconds.

Once thickened, remove the saucepan from the heat.

Then, transfer the pudding to a bowl or divide it evenly among four serving dishes.

Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.

Refrigerate for at least 1 hour, or until the pudding is completely chilled and set.

Meanwhile, add the mango chunks, granulated sugar, lemon juice, water, cinnamon, and salt to a saucepan.

Cover and cook over medium heat for about 10 minutes, or until the mango becomes soft.

Once softened, remove the saucepan from the heat.

Using an immersion blender, blend the mango mixture until smooth.

If the mango is stringy, strain the sauce through a fine-mesh sieve for a smoother consistency.

Then, allow the mango sauce to cool completely before serving.

To serve, spoon the cooled mango sauce over the chilled coconut pudding.

Next, top with toasted shredded coconut and fresh diced mango.

Finally, serve cold and enjoy.