This low FODMAP Coconut Chia Pudding is a cinch to make. To make the process even easier, you can throw everything in a jar and shake briskly before refrigerating. I like to use unsweetened Thai Kitchen coconut milk, which I find sweet enough, even without the maple syrup.
Chia seeds are packed with Omega-3 and antioxidants, while coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is also known to lower cholesterol and help boost your immune system.
Make sure to refrigerate the pudding to give the chia seeds enough time to set.
Coconut Chia Pudding
- Serves: 4
- Category: Breakfast & Desserts
Ingredients
- 1 can 14 oz. coconut milk (like Thai Kitchen)
- 1/3 cup chia seeds (any color but black is fun)
- 1/2 teaspoon vanilla
- 1 pinch of salt
- 1/16 teaspoon cinnamon (a dash; this is optional)
- 2 teaspoons 100% pure maple syrup (optional)
- 1/2 cup blueberries
Instructions
- Whisk together coconut milk, vanilla, salt, cinnamon (optional) in a mixing bowl.
- If desired, sweeten with a little maple syrup.
- Add chia seeds. Pour the pudding into glass pudding cups or a jar.
- Let the chia seeds soak for at least an hour or overnight in the fridge.
- Top with blueberries and enjoy!
