Photo: David Frenkiel
Put the raspberries in a bowl and mash them with a fork. Stir in the coconut, chia seeds and vanilla, then pour over the milk and mix until well combined. Stir every now and again for 10 minutes to prevent lumps from forming.
Set aside to soak in the fridge for at least 30 minutes, or overnight. The pudding is ready when the consistency is thick and jelly-like.
Spoon into two medium-sized glass jars or one large one. Cover with a layer of nut butter and finish with the fruit, a few mint leaves and a sprinkling of hemp seeds.
Green Kitchen Smoothies by David Frenkiel and Luise Vindahl (Hardie Grant, £15)