Recipe Method

1. Cook the coconut milk, rice, salt, cinnamon sugar and 1 Tbsp chia seeds together for 20 minutes or until thick and creamy.
2. Leave to cool.
3. In the meantime, mash the raspberries with 1 Tbsp honey (or sugar substitute) to taste and soak the remaining chia seeds in the apple juice.
4. When the pudding has cooled enough layer all three in glasses and serve with a mint leaf on top.