Low Iodine Cinnamon-Walnut Blueberry Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.5(10)
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Learn more →Ingredients
4 servings
For the pudding
- 2 cups full-fat coconut milk
- ⅓ cup chia seeds
- 2 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp vanilla extract
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 1 cup fresh blueberries
- ½ cup walnuts, dry-roasted or raw, roughly chopped
- ¼ tsp ground cinnamon, for dusting (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, maple syrup, ground cinnamon, vanilla extract, and sea salt until fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk once more to redistribute any seeds that have begun to settle.
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