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Peaches Pudding with Chia Seeds Recipe

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3.9 from 12 reviews

This Peach Pudding with Chia Seeds is a delightful breakfast treat featuring layers of creamy chia seed pudding, caramelized fresh peaches, and sweet honey whipped cream. It blends the freshness of fruit cobbler with the richness of homemade pudding, making a wholesome, tasty option that’s easy to prepare and perfect for any time of day.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes (excluding chilling time for pudding)
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Chia Pudding

  • 1 Cup Unsweetened Coconut Milk – shaken or stirred well
  • 2 Cups Almond Milk
  • 1 Vanilla Bean – seeds removed
  • 2 Tablespoons Honey (substitute: Pure Maple Syrup)
  • ½ Cup Chia Seeds

Peaches Topping

  • 3 Peaches – halved, pitted & sliced into ½ inch thick wedges
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Light Brown Sugar – packed
  • ⅛ teaspoon Cinnamon
  • 2 Tablespoons Almond Syrup (substitute: amaretto for dessert pudding)

Honey Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • 2 Tablespoons Honey
  • ¼ teaspoon Vanilla Extract

Optional Garnishes

  • Crushed Amaretti Cookies
  • Caramel Sauce
  • Fruit Puree

Instructions

  1. Prepare the Chia Pudding: In a large jar with a tight-fitting lid, combine the coconut milk, almond milk, vanilla bean seeds, and honey. Whisk or shake vigorously to mix well. Add the chia seeds and whisk again or seal and shake the jar to fully incorporate the seeds. Refrigerate for at least 6 hours, preferably overnight, to allow the pudding to thicken.
  2. Cook the Peaches: Melt the unsalted butter in a large skillet over medium heat. Add the sliced peaches, brown sugar, and cinnamon. Cook, stirring occasionally, until the peaches are lightly browned and the sugar caramelizes, about 3 to 5 minutes. Stir in the almond syrup to combine, then remove the skillet from heat and set aside.
  3. Make the Honey Whipped Cream: In a large chilled mixing bowl, pour the heavy whipping cream. Using a hand-held mixer, beat on low speed for about 2 minutes, then increase to medium speed for an additional 2 minutes or until soft peaks form. Add honey and vanilla extract; continue to beat on medium speed until medium-stiff peaks form, being careful not to overbeat the cream.
  4. Assemble the Peach Puddings: Divide the chia seed pudding evenly among serving glasses. Add a generous layer of the caramelized peaches over the pudding, spooning some of the peach sauce on top.
  5. Garnish and Serve: Top each serving with a dollop of honey whipped cream. Optionally, drizzle with caramel sauce and sprinkle crushed amaretti cookies or your preferred garnish. Serve immediately and enjoy the rich blend of flavors.

Notes

  • You can peel the peaches if you prefer, though fresh unpeeled peaches add the best texture and flavor. Frozen and thawed peaches can be used in a pinch, but fresh ripe peaches are recommended for optimal taste.
  • Homemade honey whipped cream is highly recommended over store-bought for superior flavor and freshness. It can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator.
  • If amaretti cookies are unavailable for garnish, almond macaroons or almond biscotti make excellent substitutes. Graham crackers can be used as a last resort but will lack the distinctive almond flavor.
  • For a boozy version, substitute almond syrup with amaretto to add a delicious adult twist to the pudding.
  • Recipe yields 2 large trifles or 4 small trifles, adjustable depending on serving size desired.

Find it online: https://cheftinaskitchen.com/peaches-pudding-with-chia-seeds-recipe/