1. Blend the coconut milk with sugar and red bean paste into a smooth creamy liquid leaving no lumps behind. Add little water if needed.

2. Add the chia seeds. Chill until the chia seeds swell or rise in size. Serve.

To make the red bean paste:

1. Soak the adzuki beans and dates in two separate vessels under hot water until soft or overnight.

2. Boil the soaked beans with the soaking water until beans become soft leaving very little to no water behind.

3. Blend the boiled cooled beans with the soaked dates into a thin paste leaving no lumps behind.

4. Heat the butter in a saucepan on a low to medium flame. Add the blended paste. Simmer with the same preserved water used for macerating the dates and beans.

5. Mix vanilla extract to the simmered paste. Stir for few seconds until it becomes thick and the raw flavour of red beans is no more.

6. Transfer the paste into an airtight jar after cooling and use as required.