Banoffee is usually a mix of bananas, cream and toffee but this one is banana, coconut cream and coffee - brilliant! It's a super easy pudding/mousse/parfait that can be indulged in any time of day. In the morning top it with yoghurt and granola or for dessert add whipped coconut cream and nuts. The recipe is from Kings Plant Barn.

Makes 8 servings
1 can coconut cream
2 c cooled espresso coffee (if making for kids, use a non-dairy milk)
1 c ground chia seeds (I like mine ground, for a smoother pudding)
2 ripe bananas, mashed
1 tsp vanilla extract
1 tsp ground cinnamon
2 tbsp cocoa or cacao powder
4 tbsp maple syrup

Ideas for serving:
coconut yoghurt or whipped coconut cream
chopped nuts (almonds and hazelnuts are my fave)
banana slices (you can keep slices in the freezer)
fruit slices
toasted coconut

Blitz all the ingredients in a blender until smooth. Divide into 8 ramekins or glasses and chill in the fridge overnight.
Add your toppings before serving.