Whisk the base: In a large bowl, combine the coconut milk, maple syrup, vanilla, and salt. Whisk vigorously until the mixture is completely smooth and the syrup has dissolved. You should see a pale, creamy liquid with a faint, sweet aroma.

Add the chia seeds: Sprinkle the chia seeds evenly over the liquid while whisking continuously. This prevents clumps. The mixture will look thin at first, with tiny seeds suspended throughout.

First rest and whisk: Let the mixture sit for 5 minutes. After this time, whisk it again thoroughly. You'll notice the seeds have started to swell, and the liquid is beginning to thicken around them. This second whisk is crucial for a uniform texture.

Chill the pudding: Pour the mixture into a clean jar or container with a lid. Refrigerate for at least 4 hours, or overnight. After 2 hours, give it one more stir. The final texture should be thick and gel-like, similar to a soft panna cotta, with a slight wobble when you shake the container.

Prepare the fruit: While the pudding chills, prepare your mango and raspberries. For a professional look, dice the mango into tiny, even cubes (about 5mm). Gently rinse the raspberries and pat them completely dry with kitchen paper. Wet berries will bleed onto the pudding and ruin the clean presentation.

Toast the toppings: In a dry frying pan over medium heat, toast the coconut flakes. Shake the pan frequently. After about 2 minutes, you'll hear a gentle sizzle and smell a nutty, sweet aroma. Remove them the moment they turn a light golden brown—they burn quickly.

Assemble with flair: Spoon the chilled pudding into serving glasses or shallow bowls. Use the back of the spoon to create a smooth, even surface. Arrange the mango and raspberries in a deliberate pattern—a neat line, a circle, or a small mound in the centre. Sprinkle with toasted coconut and pistachios, then finish with a few edible flowers and a touch of lime zest.