Put the coconut cream, blueberries, coconut and vanilla essence into a food processor and blend until smooth. Transfer to a small bowl, add the chia seeds and mix well.
Pour the mixture into two separate cups or bowls and stir well again. Stand in the fridge to set for a few hours or overnight.
When the puddings have set, top with the extra coconut and blueberries, then sit back and enjoy.
1 cup (250g) coconut cream
1/2 cup (80g) blueberries (frozen is fine)
1/4 cup (20g) desiccated coconut, plus extra to garnish
1 tsp vanilla essence
1/4 cup chia seeds
1/4 cup (40g) blueberries, extra to garnish