Prepare the base mixture: In a large jug, whisk together the 750 ml milk, 3 tablespoons maple syrup, vanilla paste, and a pinch of salt. Whisk until the syrup is fully dissolved and the milk smells softly sweet and floral. The colour should be an even, creamy ivory.

Add the chia seeds: Pour in the chia seeds and whisk again vigorously for a full minute. You’ll hear the gentle clatter of seeds against the glass. Let the mixture sit for 5 minutes, then whisk once more. This prevents clumps forming at the bottom.

Divide the base: Pour the mixture evenly into three separate bowls — about 250 ml of base per bowl. You’ll now flavour each one differently.

Make the vanilla layer: To the first bowl, stir in the ½ teaspoon cinnamon. Taste a tiny dab — it should be warm and subtly spiced. Pour into two small jars or pots.

Make the berry layer: In a small saucepan, warm the 150 g frozen berries with 1 tablespoon honey over a low heat. Stir gently for about 3–4 minutes until the berries release their juice and soften into a chunky compote. The kitchen will smell intensely fruity and sharp. Let it cool for 2 minutes, then fold it into the second bowl of chia base. The mixture will turn a deep, inviting magenta. Pour into two pots.

Make the coconut-cardamom layer: To the third bowl, add the 200 ml coconut milk, the ½ teaspoon cardamom, and the desiccated coconut. Stir until the coconut milk is fully incorporated and the mixture smells fragrant and exotic — like a warm spice market. Pour into the final two pots.

Chill and set: Cover each pot with a lid or cling film and place in the fridge for at least 4 hours, but ideally overnight. After 2 hours, give each pot a gentle stir to redistribute any seeds that have settled. You’ll notice the mixture has thickened noticeably — it should wobble slightly when you tap the pot.

Serve and top: When ready, take the pots out of the fridge 10 minutes before serving to take the chill off. Top the vanilla pot with a dusting of cinnamon and a few toasted almonds. Top the berry pot with fresh berries and a mint leaf. Top the coconut pot with a sprinkle of toasted coconut flakes and a drizzle of extra coconut milk. The textures should be creamy, the aromas inviting, and the colours distinct.