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.