First make the chia pudding: Mix together the ingredients and chill in the fridge for at least 30 minutes to set.
Now mix together the oats, flaxseeds, almond milk and beetroot juice. Mash up 3 tablespoons of the raspberries and fold them in. Chill in the fridge for at least 30 minutes.
Time to layer up (you can do this up to the night before): Spoon half of the chia pudding into a kilner jar or pot with a screw lid. Top with the raspberry layer, then spoon over the rest of the chia pudding.
Place the rest of the raspberries on top and sprinkle with coconut chips.