In a container with a fitted lid combine the coconut and almond milk, vanilla, chia seeds, honey, cinnamon and sea salt. Whisk to combine. Refrigerate overnight, stirring occasionally during the first few hours. The next morning before serving, whisk the mixture adding a little more almond milk to thin it out if needed.
To make the stewed apricots begin by halving them and removing the pits. Roughly chop into bite sized pieces. Add the apricots along with the zest and juice of the lemon, honey, water and salt into a small sauce pot. Bring up to a simmer on medium heat and cook for 10 minutes or until the fruit begins to soften.
Lower the heat and using a potato masher, gently break up the fruit. Cook the mixture for another 10-15 minutes or until it’s broken down and thickened slightly. It’ll thicken more as it cools down.
To serve place a spoonful of the chia mixture into the bottom of a mason jar. Next place a spoonful of the apricots followed by a drizzle of honey and a sprinkling of toasted coconut. Repeat this until you reach the top of the jar finishing with the toasted coconut. Serve.
Recipe Courtesy of Megan Mitchell