Place all the ingredients for the coconut pudding in a medium bowl. Whisk to combine. Cover and place in the fridge overnight.
For the raspberry smoothie add the raspberries and erythritol (if using) to a food processor or high-speed blender and pulse into a puree. Add the coconut milk and the chia seeds and pulse just enough to combine.
Pour into a medium bowl. cover and place in the fridge overnight. * To serve. spoon a layer of the coconut pudding into the base of each serving bowl or glass. next add a layer of raspberry smoothie. then a layer of yoghurt and finish with another layer of raspberry smoothie.
Sprinkle with chia seeds and scatter with raspberries to serve.