Candida Diet Friendly Cardamom Vanilla Coconut Chia Pudding
Rich, creamy, and warmly spiced, this coconut chia pudding is the kind of dessert that feels indulgent without derailing your wellness goals. Full-fat coconut milk gives it a luscious, velvety base, while ground cardamom and pure vanilla extract add layers of flavor that make every spoonful feel genuinely special. Chia seeds do all the heavy lifting here — soaking up the liquid overnight to create a thick, satisfying pudding with no added sugars, thickeners, or anything that would raise a red flag on a candida-conscious eating plan. Finding a sweet treat that skips refined sugar and still tastes this good is genuinely rare, and this one delivers. A quick whisk before bed and a few hours in the fridge is all it takes to have four ready-to-go servings waiting for you in the morning. Top with toasted unsweetened coconut and a handful of fresh berries for a little texture and brightness, or keep it simple straight from the jar.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened coconut milk (from a carton), or water
- ¼ cup chia seeds
- 1 tsp pure vanilla extract
- ¾ tsp ground cardamom
- ⅛ tsp fine sea salt
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- ¼ cup fresh raspberries or blueberries (optional)
Instructions
- 1
Shake or stir the can of full-fat coconut milk well before opening, then pour it into a medium mixing bowl along with the carton coconut milk (or water). Add the vanilla extract, ground cardamom, and fine sea salt, and whisk until evenly combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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