Warm the coconut milk and vanilla briefly: In a small saucepan, combine the 720 ml coconut milk, 1 tsp vanilla extract and a pinch of fine sea salt. Heat gently over low heat just until warm (do not boil). Warming helps incorporate the vanilla and slightly thins the milk so the chia hydrates evenly — boiling can make the coconut oily and change the flavor.

Mix chia seeds with the warm coconut milk: Place 120 g chia seeds in a medium bowl or large measuring jug. Pour the warm coconut milk over the chia and whisk briskly for 30–45 seconds to break up clumps. Why: Whisking immediately prevents sticky clumps of chia and ensures even hydration so the pudding sets with a uniformly silky texture rather than lumpy blobs.

Rest and re-whisk: Let the mixture sit 10 minutes then whisk again to redistribute any settled seeds. Cover and transfer to the refrigerator to chill at least 2 hours (or overnight). Why: The resting and repeat whisking ensures seeds are separated and fully hydrated; chilling allows the chia to swell and set into a spoonable pudding. The gelatinous texture is developed as the chia absorbs liquid.

Make the spiced poaching syrup: While the pudding begins to chill, combine 240 ml water, 50 g sugar, the cinnamon stick, crushed cardamom pods and the lemon peel in a shallow saucepan. Bring to a gentle simmer over medium-low heat to dissolve the sugar and release the aromatics. Simmer 3–4 minutes to concentrate flavors, then reduce to low so it’s barely simmering. Why: A gentle simmer extracts perfume from spices without turning the syrup bitter; too vigorous a boil will evaporate liquid unevenly and over-concentrate sweetness.

Poach the pears briefly: Add the 2 halved pears to the warm syrup, cut side down. Poach gently for 6–8 minutes (timing depends on ripeness) until the pears are just tender when pierced with the tip of a knife but still hold their shape. Turn them once midway for even color. Why: Brief poaching infuses the fruit with spice and softens it just enough so it contrasts nicely with the chilled pudding — overcooking yields mushy pears that lose their structure.

Cool the pears in the syrup: Remove the pears with a slotted spoon and let them rest on a tray. Continue reducing the syrup 3–4 minutes until slightly syrupy (if you like a glaze), then spoon a little of the warm syrup over the pears or reserve it to drizzle at service. Why: Reducing concentrates the poaching liquid into a glossy glaze that clings to the pears and doubles as a flavorful finish for the pudding.

Toast the pistachios: While pears poach, toast the pistachios in a dry skillet over medium-low heat, shaking the pan frequently for 2–3 minutes until fragrant and slightly darker; then chop coarsely. Why: Toasting activates the oils and deepens the nutty flavor — raw pistachios taste flat by comparison. Keep an eye on them as nuts go from toasted to burnt quickly.

Check pudding texture and adjust sweetness: After the pudding has chilled at least 2 hours, taste one spoonful. If you want it sweeter, whisk in up to 4 tsp maple syrup or honey total (1 tsp per serving) — this keeps the coconut flavor dominant. Why: Sweetness appears muted when cold, so always taste chilled pudding rather than relying on a hot taste test.

Plate for contrast: Spoon 3–4 heaping tablespoons of coconut-chia pudding into each serving glass or bowl. Place a warm pear half (cut-side up or on its side) alongside or perched on the pudding — the contrast of warm pear and cool pudding is a key sensory part of the dish. Drizzle a little of the reserved poaching syrup over the pear if desired.

Finish with pistachios and mint: Scatter 1 tbsp chopped toasted pistachios over each serving and tuck 4–6 fresh mint leaves into the pudding for brightness. Why: The crunchy pistachio and aromatic mint cut through the richness and provide textural and flavor contrast that makes the dessert feel balanced and restaurant-ready.

Serve and enjoy: Serve immediately so pears are warm while pudding is cool; if you prefer, you can serve everything chilled (poached pears refrigerated) for a fully cold dessert. Leftovers: keep covered in the refrigerator up to 3 days; texture will firm slightly as chia continues to hydrate.