Mix chia seeds with one cup of milk and a teaspoon of honey and let it soak overnight in the refrigerator. It helps to stir it a few times in the first five minutes when the seeds start to absorb the milk.
Blend mango chunks with coconut milk and 1/4th cup milk and set aside.
Pour the chia mixture and the mango smoothie randomly in coconut shells or bowls and add the toppings.
Serve the coconut mango smoothie bowl chilled.
Canned lychees are available at Asian and Indian grocery stores and online.