Make strawberry rhubarb compote by combining all ingredients (minus the honey) into a saucepan and cooking until berries and rhubarb are soft. Blend until smooth and then stir in honey once cooled. (This is delicious on toast and more!)
Make peaches by sautéing in a pan until sugar has coated the peaches and they are slightly soft. Store in the fridge until ready to use.
Make chia pudding by combining coconut milk, chia seeds, maple syrup, and vanilla in a mason jar and stir to combine.
Place into the fridge for at least an hour, but up to overnight until the chia seeds thicken the milk.
Top with desired toppings and serve.
Note: Add more chia seeds for a thicker pudding, and less for a thinner pudding. I find everyone has a preference to how they prefer the texture of their chia pudding!
Leigh Ann Chatagnier loves to share favorite recipes with her social media followers. As the founder of My Diary of Us, Leigh Ann invites visitors to come into her kitchen and cook with her and her family. She is a frequent guest on Houston Life, and cooks up family-friendly meals on Home & Family on The Hallmark Channel and NBC Syndicated Daytime. She has been featured in Louisiana Cookin’ magazine, Red Trycycle and inRegister. Leigh Ann is the author of two cookbooks, The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness (Skyhorse/2016), and Natural Baby & Toddler Treats: Homemade, Nourishing Recipes for Baby and Beyond (Skyhorse/2019).
Leigh Ann lives in Houston, Texas with her husband and young son. Visit her at www.MyDiaryofUs.com. Recipes/photos reprinted with permission by Leigh Ann Chatagnier.