for the chia mixture
1 can of good quality coconut cream
1/2 cup of dairy free milk (I used almond)
the zest of 2 limes
1/4 cup maple syrup
pinch of salt
1/2 cup of chia seeds
for the watermelon
1 cup of watermelon (chopped into small pea sized pieces)
1 tsp fresh basil leaves (finely diced)
juice of 1 lime
1. Whisk together the coconut cream, milk, lime zest, maple syrup and salt in a medium sized bowl, when combined whisk in the chia seeds and continue to whisk until you notice the chia seeds start to expand.
2. Combine the watermelon, lime juice and basil in a separate bowl. Divide the watermelon mix evenly between 4 serving dishes, leaving a small amount aside to place on top of the chia as a finish.
3. Stir the chia well before dividing the chia mix between the 4 dishes and layer on top of the watermelon, topping the chia puddings with the remaining watermelon, 1 scoop of coconut yoghurt and a sprinkle of shredded coconut.