Persimmon Coconut Chia Pudding

For the coconut chia pudding:
In a deep bowl, combine coconut oil, chia seeds and agave nectar. Stir to combine. Transfer to 2 large or 4 small glasses and refrigerate for at least 3 hours or overnight.

For the persimmon jam:
In a saucepan combine diced persimmons, sugar, water and lemon zest. Cook on medium heat (for 10-15 minutes), stirring occasionally until soft. Transfer to a blender and puree until smooth. Mix in lemon juice and cinnamon.

For the toasted coconut:
This is optional, but brings a lot of flavor. In a small pan over low heat lightly toast coconut flakes for 1 minute. Be careful not to burn them.

To assemble:
Take the set chia pudding out of the fridge. Carefully spread persimmon jam on top. Garnish with toasted coconut.

The recipe makes 2 large or 4 small servings.