Chia pudding is a delicious, quick and easy breakfast or snack filled with nutritional benefits. This is my very simple apricot & coconut chia pudding recipe that has the perfect balance of flavour, texture and nutrition.
You can make chia pudding in advance for a time-saving grab-and-go breakfast or simple snack idea. Recipe is also gluten free, dairy free and refined sugar free.
The recipe is made using wholefood ingredients including deliciously sweet I.M Sweet Apricots. These apricots grown by an Australian family have been amazing this season. To learn more about the growers behind our beautiful produce check out the Aussie growers here.
I love finding out more about how our food is grown. Check out the I.M Sweet Apricot harvest here.
Getting breakfast right can set you up for a healthy and energised day ahead. For more nutritious wholefood breakfast recipes check out our Online Program, Nourish From The Inside Out, filled with recipes to nourish, meal plans and nutrition support.
Apricot & Coconut Chia Pudding
- 5 tbsp white chia seeds
- 1/2 cup coconut milk or plant based milk of choice
- 1/2 cup coconut water or additional milk
- 1/2 cup canned coconut milk
- 2 tsp honey or maple syrup (optional)
- 1/2 cup vanilla yoghurt (I use coconut yoghurt)
- fresh apricots
- 1/3 cup coconut flakes toasted
- In a mixing bowl combine chia seeds with coconut milk, coconut water, canned coconut milk and optional honey.
- Allow to stand for 5 mins. Seeds will sweep. Stir again and sit for further 15 minutes.
- Meanwhile slice fresh apricots. Toast coconut flakes in frying pan for 1-2 mins, frequently tossing so they don’t burn. Allow to cool.
- Layer your serving cups with chia pudding, apricot, additional chia pudding and top with a generous dollop of coconut yoghurt.
- Finish with fresh apricot slices and garnish with coconut flakes. Serve chilled. Keep refrigerated.
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This recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Divine Fruits.