Stir the chia seeds into the pecan milk and mix well (if you don't stir, the chia will clump together).
Let the pudding set for 20-30 minutes at room temperature. If your kitchen is warm, leave it in the fridge.
Optional: After the chia pudding has set, add 2 tbsp. hemp seeds and mix well.
Wash and cube the persimmon and add it to a separate bowl.
Add the ginger and lime juice to the cubed persimmon and mix well, mashing the fruit slightly. Once the persimmon is a little mushy and juicy, it's time to assemble the pudding!
Take two small jars, glasses or dessert bowls. Layer the pudding by scooping 1-2 tbsp. chia pudding into each jar, then 1-2 tbsp of the persimmon mixture, then more chia pudding, and more persimmon (until it's all gone).
Finally garnish each jar with 1 tbsp. of shredded coconut each and a tiny drizzle of raw honey. Enjoy!