Description
Indulge in a delightful treat with this Peaches Pudding with Chia Seeds recipe. Creamy chia seed pudding is layered with caramelized peaches and topped with honey whipped cream for a sweet and satisfying dessert.
Ingredients
Units
Scale
Chia Pudding:
- 1 cup Unsweetened Coconut Milk – shaken or stirred well
- 2 cups Almond Milk
- 1 Vanilla Bean – seeds removed
- 2 TBS Honey (substitute: Pure Maple Syrup)
- 1/2 cup Chia Seeds
Peaches Topping:
- 3 Peaches – halved, pitted & sliced into 1/2” thick wedges
- 3 TBS Unsalted Butter
- 3 TBS Light Brown Sugar – packed
- 1/8 tsp Cinnamon
- 2 TBS Almond Syrup (substitute: amaretto for dessert pudding)
Honey Whipped Cream (yield = 2 cups):
- 1 cup Heavy Whipping Cream
- 2 TBS Honey
- 1/4 tsp Vanilla Extract
Instructions
- For the Pudding: In a large jar with a tight fitting lid, add the coconut milk, Almond Milk, vanilla seeds, and honey. Whisk well to combine. Add the chia seeds and whisk again, or seal the jar and shake vigorously to combine the ingredients well. Place the jar in the refrigerator for at least 6 hours, preferably overnight.
- Cook the Peaches: Melt the butter in a large skillet over medium heat. Add in the peaches, sugar and cinnamon. Cook, stirring occasionally, until the peaches are lightly browned and the sugar is caramelized, about 3-5 minutes. Add in the almond syrup and stir to combine. Remove from heat and set aside.
- Make the Honey Whipped Cream: Add heavy cream to a large chilled mixing bowl. Using a hand held mixer, beat heavy cream on low speed for 2 minutes. Gradually increase the speed to medium, continuing to beat for another 2 minutes, or until soft peaks form. Add in honey and vanilla. Continue to beat on medium speed until medium-stiff peaks form, being careful NOT to over beat!
- Assemble Peach Puddings: Divide the vanilla chia seed pudding between serving glasses. Add a layer of peaches to each glass and drizzle with the sauce in the pan.
- Garnish and Serve Pudding: Top the chia peach pudding with honey whipped cream. Drizzle with caramel sauce and sprinkle with crushed cookies, if using. Serve and enjoy.
Notes
- I used fresh, unpeeled peaches for the marinated peaches. However, you can peel the peaches, if you prefer. You can also use frozen, defrosted and sliced peaches if you don’t have access to fresh.
- Skip the store bought whipped cream! Normally a short cut or two is perfectly fine, but since this trifle is a riff on peaches and cream, I recommend you make your own.
- If you can’t find amaretti cookies you can substitute almond macaroons or almond biscotti.
- If you want to make boozy peaches and cream pudding, replace the almond syrup with amaretto – SO YUMMY!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 70mg
