Mix together the chia seeds, coconut milk, yogurt and maple syrup in a kilner jar or airtight container and set aside for 5 minutes.
Now mix again well to avoid clumping together then stir in the berries and vanilla. Give them a bit of a mash to release the juices. Cover and leave in the fridge for at least 2 hours or overnight.
When you’re ready to serve, divide the chia pudding between two bowls or small jars. Place the frozen bananas, berries and coconut water/milk in a blender and whizz up for a few minutes to form a thick ice cream consistency. Spoon on top of the chia pudding and sprinkle over pomegranate seeds and coconut flakes. Now enjoy!