Chia Coconut Pudding Cups with Banana & Sesame

Whisk together chia seeds with coconut water, set aside.

Crack eggs into bowl, add sugar and whisk until smooth. Next, whisk in the coconut milk, salt and vanilla.

Pour into saucepan. While stirring and scraping bottom of pan constantly, using a rubber spatula, cook over low-medium heat until mixture begins to thicken. The mixture will reach about 165°F (74°C) – do not let mixture boil, as it will curdle.

To prevent overcooking, quickly whisk in soaked chia seeds to cool mixture. Mix very well until thoroughly incorporated. Set aside while preparing banana mixture.

Toss bananas with sugar, spice and lemon juice.

Set aside until ready to assemble.

Evenly divide banana mixture into bottoms of 8-ounce containers/jars. Spread evenly on bottom.

Top each with chia mixture. Tap containers/jars on worksurface to force chia mixture between gaps in diced bananas.

Cover and chill for at least 1 hour, best overnight.

Garnish with toasted coconut and sesame seeds.