Raspberry and Coconut Cream Pots with Cacao Nibs

Juhised

1. Start with the raspberry layer. Put the raspberries and coconut sugar in a small pan over a medium heat. Cook for 5 minutes, stirring, until the fruit collapses.
2. Take the pan off the heat, stir in the chia seeds and leave for 20 minutes to thicken. Chill until needed.
3. For the coconut layer, spoon 4 tbsp of the coconut cream into a cup and mix it with the potato starch until smooth.
4. Warm the rest of the coconut cream with the maple syrup and vanilla in a pan over a medium heat until it steams.
5. Whisk in the starch mixture and keep whisking until it thickens, about 1 minute after it starts to bubble. Don't let it boil hard, or it can thin again.
6. Pour into a bowl, press baking paper onto the surface and chill for 1 hour, until cold and set.
7. Whisk the cold coconut cream briefly to loosen it. Layer it in four glasses with the raspberry mixture, starting and finishing with coconut cream.
8. Chill for at least 1 hour. Top with fresh raspberries and cacao nibs just before serving.