Low FODMAP Cardamom Vanilla Coconut Chia Pudding
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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 seedsIngredient note
A serving of up to about 2 tablespoons of chia seed is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid chia seed, please tap it and change its rating to Red.
- 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)
Can be omittedfresh raspberries
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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