In a bowl mix together 2 cups of the coconut milk and seeds. Add in the honey and salt, and stir to fully incorporate. Cover and refrigerate overnight.
In a small saucepan combine the raspberries, honey and lemon juice. Cook, on low, for 10-15 minutes. While the mixture is cooking gently break up the berries with a fork to make a thick, chunky sauce. Cook until it resembles a thin, jam-like consistency.
Remove from heat and let cool. Place in the refrigerator until needed, it will thicken slightly as it cools.
When ready to serve, take the pudding and stir in the remaining ½ cup of coconut milk, mixing well to remove any lumps. Portion out and top with some of the cooled raspberry jam and coconut flakes.
Recipe Courtesy of Megan Mitchell