Firstly prepare raspberry chia jam. Combine all ingredients (except chia) in a saucepan and place over medium heat. Simmer for approx. 5 minutes. Set aside and allow to cool.

Once cooled, add chia seeds and place in the fridge for 4-5 hours or overnight.

To prepare coconut chia, combine chia seeds and coconut water in a large mixing bowl and gently stir. Set aside for 15-20 minutes to allow chia seeds to swell.

Combine remaining ingredients in a high-power blender, blend until smooth and creamy. Add coconut blend to the chia mix and stir. Distribute evenly between bowls or jars and transfer to the fridge for 4-5 hours or overnight.

Serve coconut chia with raspberry chia jam. We also recommend serving with coconut flakes, buckinis, fresh berries and/or additional coconut yoghurt.