Almost too pretty to eat: rainbow chia puddings

2 large bananas, peeled, plus 1 sliced large banana, extra 2 fresh dates, pitted 1 tbsp raw cacao 400ml can light coconut cream 80g ( seeds 250g frozen raspberries, thawed 2 tbsp maple syrup 5 kiwifruit, peeled, chopped, plus 2 sliced kiwifruit, extra 2 passionfruit, halved, pulp removed Coconut yoghurt, to serve Fresh raspberries, to serve Edible flowers, to serve

61. Place the banana, dates, cacao and 250ml (1 cup) coconut cream in a blender. Blend until smooth. Add two tbsp chia seeds and stir to combine. Press extra banana slices against the sides of six 200ml glasses or jars. Divide the banana mixture among the jars. Place in the fridge for two hours or until just set. 2. Place the thawed raspberries, 1 tbsp maple syrup and remaining 150ml coconut cream in the clean blender. Blend until smooth. Pour through a fine sieve into a jug. Discard solids. Add two tbsp chia seeds and stir to combine. Set aside, stirring often, for one hour or until the seeds swell and mixture thickens. Use a flower-shaped cookie cutter to cut shapes from extra kiwifruit slices. Divide the raspberry mixture among jars, pressing kiwifruit shapes against the sides of the jars as you go. Place in the fridge for 1-2 hours, until set. 3. Place the kiwifruit and remaining 1 tbsp maple syrup in the clean blender. Blend until smooth. Stir in passionfruit pulp. Pour through a fine sieve into a jug. Discard the solids. Add remaining chia seeds and stir to combine. Set aside, stirring often, for one hour or until the seeds swell and mixture thickens. Divide the kiwifruit mixture among jars. Place in the fridge for 2-3 hours or overnight, until just set. 4. Top the rainbow chia puddings with a dollop of yoghurt, fresh raspberries and flowers, if you like. Recipe by Kerrie Ray Photo by Craig Wall