In a large measuring cup whisk together the coconut milk, chia seeds, vanilla extract and maple syrup. Pour into two glasses and chill in the refrigerator for 3-4 hours or overnight. Once the pudding has settled serve it chilled topped with the fresh blueberries, a drizzle of maple syrup and garnished with the mint leaves. If available sprinkle a few flakes of shredded coconut on top.