June 29, 2015
Think of this quick and easy apricot chia pudding as a healthy update to the tapioca pudding cups your mom used to throw into your school lunches. An apricot sauce lends a delicate fruitiness to the creamy coconut chia pudding base.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 1 hour and 20 minutes
1 1/2 cups pitted fresh apricots
1/4 cup dried apricots
1/4 cup coconut water
1 cup coconut milk
1/4 cup chia seeds
2 tablespoons raw honey
1 teaspoon vanilla extract
Chopped dried apricots and pistachios, for garnish
Place fresh and dried apricots in a blender with coconut water. Blend on high until a thick, homogenous sauce forms. Evenly distribute between two glasses. Place in fridge to set.
In a large bowl, stir together coconut milk, chia seeds, honey, and vanilla until the chia seeds have released their gel and the mixture resembles a pudding. Let sit 5 minutes. Divide evenly and pour chia mixture over apricot sauce. Cover and place in fridge, 1 hour, to set.
Top with apricots and pistachios to serve.
Photo credit: Paul Delmont
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