Apricot chia jam and homemade coconut milk

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Apricot chia jam:

400 g (2 cups) apricots, chopped
125 ml (1/2 cup) water
25 g (2.5 tbsp) chia seeds
75 g (1/2 cup) brown sugar
Mix everything and boil until you have the desired consistency. The jam will thicken more in the fridge.
Consume in maximum 2 weeks.


Coconut milk:
1 cup coconut flakes
4 cups hot water, but not boiling
I found out that it's better to let the coconut sit in the water for at least 5 minutes. Blend everything. If your blender it's small blend the flakes with half the water, squeeze everything and blend again the flakes with the rest of the water. Enjoy!
Category
Pancakes Oatmeal Pancakes

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