Preheat the oven to 180c/ and line a baking tray with parchment paper.
Place all of the ingredients for the base/crumble into a medium sized bowl.
Use the pads of your finger tips to work the dairy free butter into the dry ingredients to form a crumbly texture.
Pour the crumbly mixture into a baking tray and spread it out.
Bake in the oven for 8-10 minutes or until the crumble starts to darken (it will feel more firm and not as soft as it was to begin with)
Once baked, remove the crumble from the oven and set aside to cool.
Meanwhile prepare the pudding by adding all of the ingredients for the pudding into a blender to puree.
Place a saucepan on low and add the pudding mixture use a hand whisk to stir constantly (very important) to avoid lumps.
Continue to stir until the pudding thickens enough to coat the back of a spoon without falling off (it won't be extremely thick).
Once the desired texture has been achieved set aside and allow to cool.
Spoon the crumble evenly into each glass filling by around ⅓.
Carefully spoon the pudding onto of the base, filling the glass almost to the top (leave a few inches for the topping) and allow to cool completely.
Once cooled, wrap each pudding with saran (cling film) wrap then place the pudding in the refrigerator for several hours or overnight.
For the topping, use an electric whisk to whisk the coconut solids until creamy then carefully add the topping to each glass.