These stunning nectarine and apricot coconut chia puddings are a wonderful make-ahead breakfast idea or lovely sweet treat to enjoy on a hot summer evening.
Ingredients
2 x 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
ΒΌ 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.
