Eosinophilic Esophagitis Friendly Carob Coconut Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
5.0(12)
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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
- 3 tbsp carob powder
- ¼ tsp pure stevia powder (or to taste)
- ½ tsp pure vanilla powder
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ½ cup chia seeds
For serving
- ½ cup fresh blueberries or raspberries (optional)
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Whisk together the full-fat coconut milk, coconut milk (or water), carob powder, stevia powder, vanilla powder, cinnamon, and sea salt in a medium mixing bowl until the carob powder is fully dissolved and no lumps remain, about 1–2 minutes.
- 2
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid.
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