Banoffee coconut chia pudding

Place chia seeds, coconut milk, cacao powder, water and 2 tablespoons of the rice malt syrup in a blender. Blend until almost smooth and then divide among four125ml glasses. Place in the fridge for 2 hours.

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 caramelized. 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.