Whisk the base: In a large mixing bowl, combine the coconut milk, almond milk, maple syrup, vanilla bean paste, and salt. Whisk vigorously for about 30 seconds until everything is fully emulsified — you'll see the mixture turn a uniform, creamy white with tiny vanilla specks floating throughout. The aroma of vanilla should be unmistakable at this stage.

Add the chia seeds: Sprinkle the chia seeds evenly over the surface of the liquid while whisking continuously. This prevents them from clumping together. Keep whisking for a full two minutes — you'll notice the mixture starting to thicken slightly and the seeds beginning to swell, creating a slightly gelatinous feel against the whisk.

Divide and flavour: Pour the base evenly into three separate bowls (about 200ml each). To the first bowl, whisk in the vanilla bean paste and vanilla pod seeds — you'll see those beautiful black specks dispersing through the creamy white pudding. To the second bowl, sift in the cocoa powder and extra maple syrup, stirring until the mixture turns a deep, glossy chocolate brown with no pale streaks remaining. To the third bowl, fold in the mango puree (blend the diced mango with lime juice and honey until smooth), lime zest, and honey — the colour will shift to a bright, sunshine yellow, and you'll smell the zesty citrus cutting through the sweetness.

First rest: Let each bowl sit at room temperature for 10 minutes. During this time, give each one a good stir every 3 minutes. You'll notice the mixture becoming noticeably thicker each time you stir — the seeds are absorbing the liquid and expanding, and the texture will shift from watery to something resembling a loose porridge.

Portion into serving vessels: Spoon or pour the mixtures into your chosen serving glasses or jars. For that impressive layered look, alternate spoonfuls of different flavours — start with chocolate, then vanilla, then mango, and repeat. Tap each glass gently on the counter to settle the layers and release any air bubbles. The surface should be relatively smooth and even.

Chill thoroughly: Cover each glass with cling film or a lid and refrigerate for at least 4 hours, though overnight is ideal. During this time, the pudding will transform from a loose mixture into a firm, spoonable dessert. When ready, the surface should feel springy to the touch, and a spoon should stand upright in the centre without toppling.

Finish and serve: Just before serving, add your toppings. For the chocolate layer, scatter toasted coconut flakes and a few raspberries — the red against the dark chocolate is striking. For the vanilla, a handful of crushed pistachios and a drizzle of honey creates a beautiful green-gold contrast. For the mango-lime, a few thin slices of fresh mango and a tiny sprig of mint or an edible flower makes it feel extraordinarily special. Serve immediately while the toppings are fresh and vibrant.