Lemon Raspberry Curd with Coconut Chia Pudding

Add 300ml of full fat coconut milk, 1/4 cup of agave syrup, juice of 1 large lemon, 1 tablespoon of corn starch, and 1/2 teaspoon of agar agar to a blender and blend until smooth.

Pour half of the mixture into a saucepan, bring to a simmer, cook for 1 minute while stirring continuously, let cool slightly, then pour into 2 dessert cups and refrigerate for at least 30 minutes.

Add 1/2 cup of fresh or frozen raspberries to the remaining mixture in the blender and blend until smooth.

Transfer this mixture to the saucepan, bring to a simmer, cook for 1 minute, let cool slightly, then pour into the dessert cups and return to the refrigerator.

Mix 3 tablespoons of chia seeds with 1 cup of full fat coconut milk and 1 tablespoon of agave syrup.

Let it sit in the refrigerator for at least one hour to thicken.

Once thickened, use it to fill up the dessert cups.

Top with fresh berries of choice and puffed quinoa and enjoy.

Use a muffin pan to keep the dessert cups inclined for better presentation.