Amaretto Peaches & Cream Chia Pudding Trifle
These Amaretto Peaches & Cream Chia Pudding Trifles are like a peach cobbler, minus all the effort, plus some amaretto. With layers of creamy chia seed pudding; sweet, amaretto marinated peaches, honey spiked whipped cream, crushed amaretti cookies and rich caramel sauce, these trifles are the perfect creamy treat for summer!
Servings: 4
Calories: 587kcal
Ingredients
PUDDING:
- 1 Cup Unsweetened Coconut Milk ,shaken or stirred
- 2 Cups Almond Milk
- 1 Vanilla Bean – seeds removed
- 2 TBS Honey (can substitute Pure Maple Syrup)
- ½ Cup Chia Seeds
AMARETTO PEACHES:
- 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 Amaretto (can substitute dark rum or bourbon)*
HONEY WHIPPED CREAM: (yield: 2 cups)
- 1 Cup Heavy Whipping Cream
- 2 TBS Honey
- ¼ tsp Vanilla Extract
Optional Garnishes: Crushed Amaretti Cookies, Caramel Sauce
Instructions
- For the Pudding: In a large seal-able jar, 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.
- Make the Amaretto Peaches: Melt the butter in a large skillet over medium heat. Add in the peaches, sugar and cinnamon. Saute, stirring occasionally, until the peaches are lightly browned and the sugar is caramelized, about 3-5 minutes. Add in the amaretto* 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: Divide the vanilla chia seed pudding between serving glasses. Add a layer of amaretto peaches to each glass and drizzle with reserved amaretto liquid. Top with honey whipped cream and drizzle with caramel sauce. Sprinkle with crushed cookies. Serve and enjoy.
Video
Notes
*Yield: 2 large trifles or 4 small.
*Nutritional Information is does not include optional garnishes.
- I used fresh, unpeeled peaches for the amaretto marinated peaches. You can absolutely peel the peaches, if that’s how you roll. 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 this a non-alcoholic peaches & cream chia seed pudding, simply omit the amaretto in the recipe! No harm, no foul!
Nutrition
Calories: 587kcal | Carbohydrates: 71g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 381mg | Fiber: 9g | Sugar: 58g | Vitamin A: 1240IU | Vitamin C: 8.1mg | Calcium: 352mg | Iron: 2.1mg