Chia Pudding Filled Peach

Olivia Homecook
by Olivia Homecook
2 Portions
2 hr 10 min

Among the various peach desserts there's the peach cobbler, peach pie, grilled peach...what about a filled peach? Well, here's just that.

Ratios don't matter as much in this recipe, use any peach you can get your hands on and add more or less cinnamon depending on how you like it.

The chia pudding and peach filling can be made a day in advance, but the peach bowls are better off being prepared just before they're eaten to retain its texture, colour and overall quality.

Be sure to get a cross-section of the peach dessert before there's not a trace of it left!

For more chia pudding recipes, please check my IG: olivia_homecook

Recipe details
  • 2  Portions
  • Prep time: 2 Hours Cook time: 10 Minutes Total time: 2 hr 10 min
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For basic chia pudding
  • 3 tbsp chia seeds
  • 1 cup light coconut milk
  • 1 tbsp agave syrup or honey
  • 2 medium sized peaches (for peach bowls)
  • 2 tbsp roasted sliced almonds to garnish
For peach filling
  • 1 medium sized peach, peel the skin and cut into small square pieces
  • 1 tsp coconut oil or butter
  • 1 tbsp honey
  • ½ tsp of ground cinnamon
For basic chia pudding
In a glass jar or container, mix all ingredients (except the peaches and roasted almonds) and keep them refrigerated for a minimum of 2 hours or overnight.
For peach filling
Heat up a non-stick frying pan, add the coconut oil / butter and diced peach. Cook over low heat for around 5 minutes, add the ground cinnamon and honey then stir for another 1 minute. Remove from heat and set aside to cool down.
Prepare the peaches (which will become the bowls) by removing the seeds and some of their insides using a spoon, leaving around a 1/2cm or 0.2 inch thick wall.
Fill the peach bowls; the bottom half being chia seed pudding, and the top half being the cooked peach filling. Top with roasted almonds.
  • You can replace the liquid for the chia pudding recipe with any milk of your choice.