Eosinophilic Esophagitis Friendly Coconut Vanilla Chia Pudding

Total time4 hr 10 min

Prep time10 min

Cook time0 min

4.5

(13)

Eosinophilic Esophagitis Friendly Coconut Vanilla 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
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)
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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