Banoffee coconut chia puddings

Banoffee coconut chia puddings
Prep time
Cook time
Total time
Serves: 4
  • 54g (1/4 cup) black chia seeds
  • 270ml can light coconut milk
  • 2½ tablespoons raw cacao powder
  • 2 tablespoons water
  • 60ml (1/4 cup) rice malt syrup
  • 1 teaspoon coconut oil
  • 1 large banana, sliced
  • Pinch sea salt flakes
  • Roasted coconut chips, to serve
  • Raw cacao nibs, to serve (optional)
  1. Step 1
  2. Place chia seeds, coconut milk, cacao powder, water and 2 tablespoons of the rice malt syrup in a blender. Blend until almost smooth. Divide among four 125ml (1/2 cup) glasses. Place in the fridge for 2 hours to chill.
  3. Step 2
  4. Heat the oil in a non-stick frying pan over medium-high heat. Cook the banana, turning carefully, for 30-60 seconds each side or until golden and caramelised. Remove from heat. Sprinkle with sea salt. Drizzle with remaining rice malt syrup. Cool for 2 minutes.
  5. Step 3
  6. Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.