Soak figs in tender coconut water for 6 hours or overnight.
I have used ready to use tetra pack but if you are using fresh coconut water, save thin 'malai' to use later.

After soaking the figs mash them with fork or fingers. It should be pulpy n not too pasty.
Save figs infused coconut water.

Mix honey, chia seeds and cinnamon powder in greek yoghurt. Mix lightly

Add figs pulp in yoghurt. Chill thoroughly. At this stage you can add tender coconuts scrapping/meat of coconut(malai) if you are adding it. Make sure there is no water.

Transfer it in serving bowl or individual mason jars

Sprinkle cinnamon powder and pine nuts. Serve chilled.
You will be pleasantly surprised by the flavours of coconut, figs and cinnamon with a crunch of pine nuts. For the glaze you can add some honey too.

Your guilt free bowl of goodness is ready.

Figs infused leftover coconut water can be used in making mocktails. Just add soda or sparkling water and a dash of lemon juice and honey for a refreshing drink.