Coconut-Mango Turmeric Chia Pudding

Combine 2½ cups soy milk, ½ cup yogurt, 1½ tablespoons honey, 1 teaspoon coconut extract and ⅛ teaspoon salt in a medium bowl; whisk until smooth. Whisk in ⅔ cup chia seeds. Let stand at room temperature, whisking occasionally, until beginning to thicken, about 10 minutes. Cover and refrigerate until fully thickened, at least 4 hours (or up to 4 days).

Combine thawed mango, 2 dates, ¼ teaspoon turmeric and the remaining ¼ cup yogurt in a blender. Blend until completely smooth, 1 to 2 minutes.

Spoon a scant ½ cup chia mixture into each of 4 (10-ounce) jars. Layer on the mango mixture (generous ¼ cup each), then top with the remaining chia mixture (about ¼ cup each).

Just before serving, sprinkle ⅓ cup coconut chips over the puddings. Serve chilled.