In a bowl, add the chia seeds and the coconut milk. Mix until well combined, then leave for to stand for 5 minutes until the seeds swell and the coconut milk thickens. Next, fold in the Whitworths desiccated coconut and honey.
To make the blueberry compote by placing the blueberries and water into a medium saucepan. Put on a medium heat for 3-5 minutes or until the blueberries become soft. Allow to cool thoroughly.
To serve place the chai pudding in a bowl, decorated with freshly sliced mango, Whitworths Brazil nuts chopped into medium size pieces and the blue berry compote.
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