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In a pot, bring the milk to a boil
Remove from heat and add Thai tea bags
Let steep for 10 minutes
Squeeze each tea bag for peak flavor extraction
Whisk in maple syrup, vanilla extract, and salt
Pour into a container and whisk in the chia seeds until combined
Cover and refrigerate overnight
Chill the can of coconut cream overnight
Before serving, remove the solidified coconut from the liquid at the bottom of the can
Add coconut to a bowl with maple syrup and vanilla bean paste
Use a hand mixer to whip until creamy
Serve chia pudding in a cocktail glass with a dollop of coconut whip
Garnish with lime zest, dusting of nutmeg, and black sesame seeds