Ingredients
3/4 cup coconut milk
1/2 cup of raspberry fruit kefir (adapt the recipe to flavour with 1/4 cup raspberries in the 2nd fermentation insteed of hibiscus)
2 tbsp. frozen raspberries
1 tbsp. sugar
2 tbsp. chia seeds
Fresh fruit for decoration

Preparation
Blend coconut milk with frozen raspberries, sugar and fruit kefir.
Add the chia seeds mixture and stir with a spoon.
Pour 1/3 of a cup into 4 serving glasses.
Cover with plastic wrap.
Leave in refrigerator for 12 hours.
Serve with fresh fruits on top.