Chill Coconut Milk (13.5 fluid ounce) in the refrigerator overnight or more.
The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
Mix together Cashew Milk (250 milliliter), Vanilla Bean Pod (1/4 teaspoon), Maple Syrup (1/2 teaspoon), Salt (1 pinch), and Chia Seeds (5 tablespoon). Let the chia seeds soak in the milk for about half an hour or more.
Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
Put hardened cream in your chilled mixing bowl. Whip on high for 15 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add Maple Syrup (1 1/2 teaspoon) and Vanilla Bean Pod (1/4 teaspoon)
Chop Fresh Strawberry (200 gram) and place in the bottom of the jar.
Add soaked chia pudding.
Add the whipped cream on top of the chia pudding.
Decorate with strawberries and serve.