Pour the frozen blueberries to a sauce pan and cook until they are soft and start to bubble. Mash with a fork.
Stir in the almond milk, honey and chia seeds until there are no lumps. Let it sit for 5 minutes and stir again. Spoon the chia-blueberry mixture into 5-6 clean glass jars or bowls, cover and refrigerate over night.
Mix the caramelised condensed milk in a bowl until there are no lumps and it’s creamy. Spoon a thick layer of caramel on top of every chia pudding. (You can decide yourself how much of the caramel want, you can use just part of it to make a healthier option).
Slice the peaches and remove the stones. If you have a grill available, grill the peach slices quickly on both sides in a very hot grill. (You can also use iron grill pan to get a similar result). Place on top of the chia puddings and enjoy!