Whisk 60 g chia seeds with 400 ml unsweetened coconut or oat milk, 1 tsp vanilla and 1 tbsp maple syrup. Rest 10 minutes, whisk again to break up clumps, then chill at least 4 hours. Layer with 250 g blended mango and the pulp of 2 passion fruits; top with toasted coconut and pistachios. The second whisk is essential for an even, spoonable texture.
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