Whisk the base: In a large bowl, combine the almond milk, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Whisk vigorously until the maple syrup is fully dissolved and no streaks remain. (Cue: The liquid should look uniformly pale and slightly frothy on top.)

Add the chia seeds: Pour in the 80 g of chia seeds and whisk again immediately. Keep whisking for a full 60 seconds to prevent clumps from forming. (Cue: You'll hear a soft clicking sound as the seeds hit the bowl, then the mixture will begin to look speckled and slightly thicker.)

Rest and whisk again: Let the mixture sit for 5 minutes, then give it another thorough whisk. This second stir is crucial for breaking up any clumps that may have formed at the bottom. (Cue: After resting, you'll see the seeds have started to swell and the liquid has a gel-like appearance around the edges.)

Divide the base: Pour the plain chia mixture evenly into three separate bowls or jars. You'll have roughly 200 ml of base per flavour.

Flavour 1: Classic Vanilla & Berry: To the first bowl, gently fold in the frozen berries and the extra tablespoon of chia seeds. The berries will bleed into the pudding as it sets, creating a beautiful pink swirl. (Cue: The berries will look like jewels suspended in a pale cream base.)

Flavour 2: Chocolate Banana: In the second bowl, mash the ripe banana with a fork until smooth. Add the cocoa powder and extra maple syrup, then stir into the chia base until fully combined. (Cue: The mixture will turn a deep, rich chocolate brown and smell intensely of cocoa and ripe banana.)

Flavour 3: Mango & Coconut: For the third bowl, puree the frozen mango chunks with a stick blender until smooth. Stir this puree into the chia base along with the desiccated coconut and lime zest. (Cue: The pudding will take on a vibrant, sunny yellow colour and a fragrant tropical aroma.)

Chill and set: Cover each bowl or jar with a lid or cling film and place in the refrigerator for at least 4 hours, but ideally overnight. (Cue: After setting, the pudding should be thick and spoonable, like a firm yoghurt. It should hold its shape when you tilt the jar.)