Add two cups of milk and the vanilla pudding mix in a stand mixer or use a hand mixer. Beat according to the directions until your pudding is formed. Set aside the pudding and then make the whipped cream by mixing a pint of heavy whipping cream in a stand mixer or hand mixer on medium to high speed until peaks form. Add 2/3 of your can of coconut milk (reserve the rest for another use). Continue beating until soft peaks from. Reserve 1/4 of the whipped cream coconut mixture in a bowl and place in the refrigerator. Add the remaining whipped cream mixture to the vanilla pudding mixture and softly fold until a light and airy custard is formed. Refrigerated the custard until you are ready to form the trifle. When you’re ready to assemble the trifle, slice your pound cake into cubes.Layer one-third of the pound cake into the bottom of the trifle dish. Add 1/3 of your custard on top and layer with mango. You can add mango on the sides for a decorative touch. Repeat with another pound cake, custard and mango layer twice more. Add your reserved 1/4 of whipped cream coconuut on top of your last custard layer and add mangos and coconut flakes on top. Chill the trifle in the refrigerator until ready to serve.