Banoffee Coconut Chia Puddings recipe
· ¼ cup black chia seeds
· 270 ml light coconut milk
· 2½ tablespoons raw cacao powder
· 60 ml rice malt syrup
· 1 teaspoon coconut oil
· 1 banana, sliced
· Pinch sea salt flakes
· Roasted coconut chips, to serve
· Raw cacao nibs, to serve
Place chia seeds, coconut milk, cacao powder, water and two tablespoons of the rice malt syrup in a blender. Blend until almost smooth.
Divide among glasses. Place in the fridge for two hours to chill. Heat the oil in a non-stick frying pan over medium-high heat.
Cook the banana, turning carefully, each side until golden and caramelised. Remove from heat. Sprinkle with sea salt. Drizzle with remaining rice malt syrup.
Cool for two minutes. Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.