The stunning nectarine and Apricot coconut chia puddings make an excellent breakfast recipe that you can make ahead or a sweet treat to snack on during the hot summer evening.
- Put coconut milk with chia seeds, vanilla, and coconut milk into a bowl. Stir until thoroughly combined. Allow 15 minutes to make it thicker.
- Scoop half the chia mixture into the bottom of 4 x 1 cup glasses or bowls made of glass. Then, top with half the apricots and peaches. Pour the remaining chia seed mixture over the fruit. Place the remaining fruit over the chia seed mixture. Set in the refrigerator for 1 hour or until cool. Serve maple syrup on fruit. Sprinkle with coconut, and serve.