For the chia-banana-chocolate pudding, mix the cocoa in the whipped cream. Warm the coconut milk slightly and stir in the cocoa, as well as vanilla sugar and maple syrup to taste.
Add the chia seeds and mix well with the coconut milk. After about 10 minutes, stir well again. Mash the bananas well with a fork to make a slightly mushy mixture.
Add to the cocoa coconut milk and also mix well. Place in the refrigerator for 2 – 3 hours. Stir again if necessary.
Pour into glasses and decorate with a few pieces of banana.