Put the mangos, pineapple, and water into your blender (I love my Vitamix, but any blender will work) and blend on high until smooth.
2 ripe mangos, 1 cup frozen pineapple pieces, ½ cup water
Divide the coconut chia pudding (it should have thickened up by now) between 4 - 1 cup mason jars. Top with the pureed mangos and pineapple, cover and chill in your fridge for breakfast. Serve with the coconut sprinkled over top.
¼ cup unsweetened coconut
*These make ahead smoothies can be eaten right away or stored in your fridge for at least 4 days.*If you use frozen mangos, you will need to add a little more water. Add the extra water slowly as you want the smoothie to be quite thick.