The night before you make the trifle, put the can of coconut milk into the fridge. Then, make the vanilla chia by pouring the milk, yogurt, chia seeds and maple syrup into a large bowl and stirring well. Take the halves of the vanilla pod and scrape the seeds in, then stir again. Cover with clingfilm and store in the fridge.
On the day, lightly toast the coconut flakes for about 1 minute in a non-stick pan on a medium-high heat and set aside. Then, pour in the blueberries with a splash of water that’s been whisked with the cornflour and heat gently, stirring to soften and break down the blueberries until they have a compôte-like consistency. Set aside to cool.
To make the coconut cream, scoop the cream into a bowl. Don’t discard the water at the bottom of the can – keep it for smoothies!
Add the vanilla extract to the bowl, then whip with a hand mixer for 2-3 minutes until light and fluffy. Keep refrigerated.
To assemble, spoon the blueberry compôte into 8 individual serving glasses. Add a layer of chia, then spoon over the kiwi. Add another layer of chia, as well as half the coconut cream. Spoon over the mango, more chia and finish with the watermelon.
To serve, spread the remaining coconut cream over the top. Then, add the wedges of watermelon and sprinkle over the toasted coconut flakes.