Measure the milk using a measuring jug, and add maple syrup or honey and vanilla bean paste and stir well until they dissolve and combine in the milk.

Add chia seeds stirring well to avoid lumps to form. Keep stirring for a minute or two. Let it sit for a minute while they soak the liquid.

Pour half of the mixture in a serving glass or bowl to keep as a vanilla flavoured pudding.

Add desiccated coconut and raw cocoa to half of the mixture still in the mixing jug and stir until well dissolved and combined.

Pour the chocolate flavoured mixture into a serving glass. Cover the glasses with glad wrap or a silicone lid and leave in the fridge for 4 hours or overnight to set.

Serve with your favourite topping. (I topped my chocolate-coconut pudding with chopped strawberries and fresh coconut slices, and my vanilla pudding with stewed apples and pomegranate seeds.