These pretty Nectarine and Apricot Coconut Chia Puddings are perfect because you can make them ahead and keep them in the fridge. Perfect for breakfast or a sweet treat to enjoy on a hot summer’s day. Drizzle maple syrup over fruit and sprinkle chia puddings with coconut to serve.
Nectarine and Apricot Coconut Chia Puddings Recipe
Serves 4
Ingredients:
2x 270m cans coconut milk
3/4 cup white chia seeds
1 teaspoon vanilla extract
4 yellow nectarines, stone removed, cut into thin wedges
4 apricots, stone removed, finely diced
1/2 cup maple syrup, to serve
¼ cup toasted flaked coconut, to serve
Method:
Place coconut milk, chia seeds and vanilla into a bowl and stir until well combined. Set aside for 15 minutes to thicken.
Spoon half the chia mixture into the base of 4x 1 cup capacity glasses or glass bowls. Top with half the peaches and apricots. Spoon remaining chia seed mixture over fruit. Place remaining fruit onto chia seed mixture.
Place in refrigerator for 1 hour or until cold. Drizzle maple syrup over fruit. Sprinkle with coconut and serve.
