- Step 1
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.
- Step 2
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.
- Step 3
Top the puddings with banana and drizzle with pan juices. Sprinkle with the coconut chips, and cacao nibs, if using.
For a healthy breakfast idea, make the Banoffee Coconut Chia Pudding recipe up to the end of Step 1, then top with freshly sliced banana or a berry compote, and sprinkle with a combination of toasted nuts and seeds.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.