Combine maple syrup, silken tofu, mango chunks, vanilla extract, salt, and optional coconut extract in a food processor or blender.

Puree the mixture until completely smooth, scraping down the sides as needed.

Transfer the smooth pudding to a large bowl.

Chop the pineapple into very small pieces (1/8-inch).

Gently fold the chopped pineapple into the pudding mixture.

Cover the bowl tightly and refrigerate for at least 30 minutes, or up to several hours.

In a large skillet, cook the shredded coconut over medium heat, stirring frequently.

Continue cooking the coconut until it is golden brown, approximately 5 to 10 minutes.

Remove the toasted coconut from the skillet and let it cool completely.

Spoon the chilled pudding into serving bowls.

Sprinkle each serving with the toasted coconut before serving.