Add coconut milk, chia seeds, vanilla bean seeds or extract, 2½ tablespoons maple syrup or honey, cinnamon, and cardamom to an airtight container. Whisk and apportion it accordingly into 6 small glasses. Refrigerate overnight is best but If you are in a hurry, you need to let it rest in the fridge for at least 2 hrs before topping it with the next layer.

To make the beetroot layer, wrap the beetroot in aluminium foil and roast it in the oven at 180 deg C for about an hour until it is soft.. Let it cool and mash it roughly with a fork.

Pour the almond milk Into a small saucepan, add maple syrup, vanilla bean and seeds and turn on the stove to low just barely to a simmer (do not let it come to a boil). Remove from heat and let it rest for 5 mins or so before discarding the vanilla pod.

Add the mashed beetroot into the almond mixture and blend the beetroot mixture in a blender. Add the yogurt followed by the softened gelatin leaves and stir until gelatin is completely dissolved. Set aside to cool.

Bring 100g water to a slow simmer in a saucepan. Add maple syrup, lemon juice and the softened gelatin sheets. Turn off the heat and continue to stir the mixture to dissolve the gelatin completely.

Add mango puree and yogurt to mix until a yellow creamy texture is formed.

To assemble the chia pudding, add spoonfuls of the beetroot layer slowly through a funnel so as to keep the sides of the cup clean. Let it cool in the fridge until set before adding the mango layer.

When the beetroot layer is set, top it with the mango layer.

You can add your own garnishes on the mango layer once it is half set.