In a medium bowl, gently stir together the chia seeds and the Orange, Carrot and Ginger Juice. Cover and set in the refrigerator overnight. Make sure the coconut cream is also set in the refrigerator overnight.
In the morning, give the chia seed pudding a good mix, breaking apart any clumps. Serve it into individual bowls and set aside.
Beat the coconut cream and sugar together with a hand beater on medium speed for about 3-5 minutes, until light and creamy.
Dollop the coconut cream on top of the chia seed pudding. Gently top the coconut cream with the lime zest and a few mint leaves. Serve immediately.
The coconut cream can also be whipped the night before and saved in a covered bowl in the refrigerator overnight.