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Place 3 cups coconut milk, 1 cup frozen passion fruit, ½ cup frozen mango and 1 teaspoon turmeric in a blender; process until smooth, about 30 seconds. Transfer to a medium bowl. Stir in ¾ cup chia seeds, 2½ tablespoons maple syrup, 1 teaspoon vanilla and ¼ teaspoon salt. Cover and refrigerate until thickened, at least 12 hours (and up to 3 days).
Stir the pudding thoroughly; divide among 4 bowls (about 1¼ cups each). Top with ½ cup thawed mango and ¼ cup coconut chips.