Make the coconut chia pudding

• Whisk 30 g chia seeds with 400 ml coconut milk, a spoonful of maple syrup and a splash of vanilla in a bowl.
• Stir well, then set aside to thicken.

Make the coffee chia pudding

• Whisk 30 g chia seeds with 200 ml milk, 120 ml cooled espresso and a little maple syrup.
• Stir until no clumps remain.

Make the blueberry chia pudding

• Blend 150 g blueberries with 200 ml milk until smooth.
• Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.

Make the matcha latte chia pudding

• Whisk 10 g sifted matcha powder with a little warm milk until dissolved.
• Add 200 ml milk, 30 g chia seeds and maple syrup to taste, then whisk well.

Make the raspberry chia pudding

• Blend 150 g raspberries with 200 ml milk until smooth.
• Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.

Make the mango chia pudding

• Blend half of the mango chunks with 200 ml milk until smooth.
• Pour into a bowl and whisk in 30 g chia seeds and a little maple syrup.

Chill the puddings

• Cover each bowl and refrigerate so the chia seeds absorb the liquid and the puddings set.
• Stir once after 30 minutes to avoid clumps.

Serve

• Top the coconut pudding with mango chunks, the blueberry pudding with blueberries and the raspberry pudding with raspberries.
• Serve the coffee and matcha latte puddings as they are, or with your favourite toppings.