Combine the coconut milk, chia seeds and vanilla seeds and mix well, cover and leave to absorb for approx. 30 mins. Stir in the honey and coconut flakes, transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
Mix the mango, cranberries, lemon juice and honey, cover and leave to steep for approx. 30 mins.
Mix the flour, coconut flakes, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Cook the crumble in a non-stick frying pan for approx. 6 mins. over a medium heat, turning constantly, until the mixture is crispy. Leave the crumble to cool on a sheet of baking paper.
turn the chia parfait onto a board, remove the cling film and cut the parfait into pieces. Serve with the mango compote and crumble.