Candida Diet Friendly Coconut Vanilla Chia Pudding
Creamy, lightly spiced, and naturally sweet from pure vanilla and a whisper of cinnamon, this chia pudding feels indulgent without a single ingredient that would derail a candida-conscious eating plan. Every component here — full-fat coconut milk, chia seeds, and a pinch of sea salt — is chosen with intention, so there's no sugar, no refined sweeteners, and no hidden additives to second-guess. The thick, rich base comes entirely from coconut milk, which gives the pudding a silky texture that sets beautifully overnight in the fridge. Whisking the chia seeds twice prevents clumping and ensures every jar comes out perfectly smooth and spoonable. Optional fresh blueberries or raspberries add a bright, tart finish that keeps things feeling fresh rather than monotonous. It makes four servings, so you can prep a full batch on Sunday and have a grab-and-go breakfast or snack ready all week long — no willpower required when something this satisfying is already waiting in the fridge.
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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
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- 6 tbsp chia seeds
For serving
- ¼ cup fresh blueberries or raspberries (optional)
Can be omittedfresh blueberries
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Shake or stir the can of full-fat coconut milk well before opening. Pour it into a medium mixing bowl along with the carton coconut milk (or water), vanilla extract, ground cinnamon, and sea salt. Whisk until fully 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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