Banoffee coconut chia puddings

INGREDIENTS:

• 54g (1/4 cup) black chia seeds
• 270ml can light coconut milk
• 2 1/2 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)

METHOD:

• 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.
• 
  
  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.

Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.