Serves 2

• 4 tbsp. chia seeds

• 1 cup coconut milk

• 1 tbsp. maple syrup

• 2 tbsp. coconut yogurt

• raspberries, to serve

Place the chia seeds, maple syrup and the coconut yogurt in a jar or bowl and pour in the milk. Stir everything together, cover and place in the fridge.

Store in the fridge overnight (or approx. 6-8 hours). Once the pudding reaches a jelly like texture, divide between 2 dishes and serve with fresh raspberries.