Mango, passionfruit and coconut chia puds

Instructions

1 Combine the chia seeds, milk, vanilla and maple syrup in a bowl or airtight container and whisk to combine.

2 Cover and refrigerate overnight, or for at least 5–6 hours, until thickened.

3 Layer chia pudding base and mango, alternately, between two small glass jars or bowls, before finishing with some mango.

4 Drizzle with passionfruit pulp and sprinkle the puddings with toasted coconut, to serve.