Fig Coconut Yogurt

Have I mentioned that we have a fig tree? Two, actually! But one is still a baby. The mature one started bearing beautiful, plump fruit in mid-August and it keeps on giving. On Saturday of this past weekend alone, I picked 31 fresh figs! I gave most of them away to neighbors, but I experimented with some in our kitchen as well. (True story: My second experiment did not fare well but I hope to perfect it soon!)

Thankfully, this super easy treat was a success—it’s almost hard to go wrong with delicious, fresh fruit and coconut milk—you may  to our Meyer Lemon Chia Pudding. The orange zest, married with the slight tang from the skins of the fig fruits, along with a thinner consistency remind me of yogurt. So, that’s why I’m calling it a “yogurt.” Enjoy it as breakfast on-the-go, a refreshing snack, or light dessert. Whatever its name, whenever you eat it, I think it’s really quite good and I know you will, too!

Ingredients
3-4 fresh figs, chopped (1/2 C)
1 C coconut milk
2 Tbsp chia seeds
1/4 tsp orange zest

Method

Warm small pot over medium-low heat.

Sauté figs in pot until fragrant, approximately 1 minute.

Pour in 1/4 C coconut milk and stir. Simmer for 2 minutes, stirring constantly.

Move into a sealable container or jar, and add remaining coconut milk, chia seeds, and orange zest. Mix thoroughly.

Refrigerate covered at least 2 hours, preferably overnight.

Serve with fresh figs and enjoy!

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