Method

• Place the can of coconut cream in the freezer for a couple of hours (or the fridge for 24 hours).

Make Chia Pudding:

• In a bowl, mix together the almond milk, vanilla extract, and maple syrup.
• Add the chia seeds and stir through.
• Place the bowl in the fridge and leave for at least 3 hours, or overnight if you are super organised.

Make Blackcurrant Compote:

• In a pot, combine the blackcurrants, water, vanilla extract, cinnamon, and maple syrup.
• Bring to the boil, then reduce to a simmer until the liquid has reduced by 2/3.
• Allow the compote to cool completely.

• While the compote is cooling, toast a handful of coconut chips in the oven at 150°C (300°F) until light golden.
• Remove the can of coconut cream from the freezer.
• Open the can and scoop the thick cream out into a cold bowl (reserve the remaining liquid for another use, such as a smoothie).
• Whip the thick coconut cream with a whisk until super thick.
• Once everything is cold, layer the pudding alternately with the compote, whipped coconut cream, and toasted coconut in a glass for a visually interesting presentation.
• Alternatively, mix everything together in a bowl and enjoy!