Coconut Chia Seed Pudding With Apricot Compote

• For the chia pudding:
• 1/4 cup chia seeds
• 200 milliliters coconut milk
• 1 tablespoon chopped pistachios, for garnish
• For the apricot compote:
• 200 grams dried apricots, quartered
• 3 tablespoons honey/maple syrup
• 1 stick of cinnamon
• 2 cloves
• 2 cardamom pods

1. Place the chia seeds in a bowl along with the coconut milk and gently mix through. Pour into a jar/container with a lid and refrigerate for several hours, preferably overnight. By then the seeds will have absorbed all the liquid and turned into small globules. Mix through and set aside (This can be left refrigerated until ready to use). Note : if it thickens too much, add a bit more coconut milk to loosen it out.
2. Place all the ingredients for the compote in a saucepan along with 1/2 cup of water and bring to the boil. Cover with a lid, and reduce to a low simmer. Cook for 5 - 10 minutes until the apricots break down and it gets to a slightly jammy consistency (If it starts to dry out and catch at the bottom of the pan, add a little more water). Remove from the heat and set aside to cool to room temperature. Once cooled, remove the cinnamon, cloves, and cardamom and discard.
3. Alternatively, just spoon the chia seeds into bowls and top with the apricot compote and pistachios.
4. Refrigerate once assembled, and serve chilled.

chia seeds, milliliters coconut milk, pistachios, dried apricots, honey, cinnamon, cloves, cardamom pods

Taken from food52.com/recipes/41668-coconut-chia-seed-pudding-with-apricot-compote (may not work)