Add chia seeds, coconut yoghurt, a half cup of coconut water and 2 tablespoons of maple syrup to an air-tight container and mix thoroughly until there’s no chia seed lumps left. Refrigerate for 2+ hours to allow the pudding to thicken.
In a blender, add a frozen banana, 2 packets of frozen pink pitaya, half cup of coconut water (or less if you want a thicker smoothie) and a tablespoon of maple syrup. Blend until smooth.
Take two jars or glasses and in each one layer some raspberries, a dollop of
coconut yoghurt, half of the pudding and half of the smoothie. Sprinkle shredded coconut and some more raspberries on top to serve.