Step 1

In a medium-sized mixing bowl add the coconut milk, chia seeds, vanilla, honey, salt, and cinnamon. Whisk until well combined. Taste-test the liquid and add more honey, if desired

Step 2

Cover and chill in the fridge for at least 6 hours, or overnight. The chia seeds should have expanded and the pudding should be nice and thick.

Step 3

Heat a small skillet over low heat. Add the coconut flakes. Toast for 10 minutes, stirring constantly, until the coconut flakes have lightly browned. (Make sure to keep an eye on them; they can burn easily). Immediately remove them from the pan. Allow them to cool completely.

Step 4

Assemble the pudding just before serving.

Step 5

Into your serving glasses add a layer of the coconut pudding. Add a layer of banana slices. Spoon in another layer of coconut pudding, then add another layer of banana slices. Top with coconut whipped cream (optional) and a good sprinkle of toasted coconut flakes. Serve immediately.