Eosinophilic Esophagitis Friendly Cardamom Vanilla Coconut Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

4.7

(12)

Eosinophilic Esophagitis Friendly Cardamom Vanilla Coconut Chia Pudding

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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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