Place the lycées, some lycée juice (if using canned) and the lime zest in a bowl. Set aside.

To make the curd, whisk together the almond and coconut milk, lemon juice and maple syrup in a large bowl.

Add the lemongrass stalks.

Over medium heat, heat the mixture in a small saucepan until just before a simmer.

Turn down the heat and add the cornflour one spoon at a time, continuously stirring.

Continue stirring until the curd thickens to cover the back of a spoon.

Remove from heat and allow to completely cool.

Pour the mixture through a sieve to remove the lemongrass stalks and place remaining curd in the fridge, covered.

To make the chia pudding, heat the almond milk, coconut milk and coconut sugar until warm in a small saucepan over low heat.

Add the chia seeds and stir until the mixture begins to thicken.

Take off the heat and allow to cool and thicken further. Don't refrigerate before serving or the pudding will be set. We want a soft pudding.

When ready to serve, place a few spoons of the cooled chia pudding in the bottom of a glass.

Layer with a lesser amount of the curd and place two or three lycées on top.

Sprinkle with finely sliced chilli (optional), lemon zest and black sesame seeds to serve.