Scoop the avocado flesh into a blender, add the coconut milk, honey and vanilla and blend until smooth. Stir in chia seeds.
Spoon in half of the mixture into four glasses. Spoon over the top a layer of coconut yoghurt, fill the remainder with the avocado mixture.
Refrigerate covered with cling wrap for a minimum of 2 hours.
Serve with a dollop of coconut yoghurt on the top, garnish with raspberries, toasted coconut shavings and mint leaves.
Servings 0