• Pour coconut cream and water into a medium bowl or container.
• Add chia seeds and vanilla to coconut cream. Whisk with a fork until combined.
• Cover bowl and place in fridge for several hours or overnight. If the mixture becomes too thick, add a little water.
• Dollop the chia pudding into serving dishes and serve with your favourite fresh toppings – I made a blackberry compote (see recipe below). You can also sprinkle some granola over top if you so desire.

BLACKBERRY COMPOTE:

• Combine the frozen blackberries, lemon juice, honey and vanilla in a medium saucepan over a medium-low heat. Cook gently until the berries are cooked through and release their juices. Continue to cook for about 5 minutes until the sauce has thickened slightly, then take off the heat to cool a little.
• With a slotted spoon, remove about 2/3rds of the berries to a blender and whiz till pureed. Push the mixture through a sieve to remove the seeds.
• Add the blended mixture back into the saucepan with the berries and stir to combine. Transfer to a jug or container. Can be served warm, or cold from the fridge. Keep left-overs covered in the fridge. Will keep for several days.