If you're on the hunt for a delicious breakfast recipe with peaches, this peach chia pudding is where it's at! Featuring gorgeous layers of chia seed pudding, juicy fresh peaches, and sweet cream, this Peach Pudding with Chia Seeds tastes like a cross between fruit cobbler and homemade pudding, minus all the hard work!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalGarnishes:Crushed Amaretti Cookies, Caramel Sauce, Fruit Puree
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.
Video
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. However, if you can get your hands on some freshly picked, ripe peaches, I highly suggest you use them. Nothing beat the taste of 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. It’s incredibly easy, tastes a million times better and the addition of honey really tastes delicious! Plus, the honey whipped cream will keep, stored in an airtight container in the refrigerator for 2-3 days in advance.
If you can’t find amaretti cookies you can substitute almond macaroons or almond biscotti. If you can’t find either of those, you can substitute graham crackers as a last resort, but you will be missing the amazing almond flavor of amaretti cookies.
If you want to make boozy peaches and cream pudding, replace the almond syrup with amaretto - SO YUMMY!
Recipe Yield: 2 large trifles; 4 small trifles
Nutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.