Candida Diet Friendly Double Coconut Carob Chia Pudding
Rich, creamy, and deeply satisfying, this pudding layers full-fat coconut milk with earthy carob and toasted shredded coconut for a dessert that feels genuinely indulgent. Carob steps in as the chocolate-like flavor here — naturally sweet and caffeine-free, it pairs beautifully with coconut without leaning on any ingredients that could feed unwanted yeast. Stevia and vanilla powder keep things sweet and aromatic while staying completely free of sugars that can disrupt a candida-conscious diet. Chia seeds do the heavy lifting on texture, swelling overnight into a thick, spoonable pudding that holds its shape and keeps you full. The toasted coconut on top adds a warm, nutty crunch that makes each jar feel like something you'd order at a café. It makes four servings, so you can prep the whole batch on a Sunday night and have a grab-and-go treat ready for the week ahead.
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ½ cup chia seeds
- 3 tbsp carob powder
- ¼ tsp pure stevia powder, or to taste
- 1 tsp pure vanilla powder
- ¼ tsp fine sea salt
- ⅓ cup unsweetened shredded coconut
Instructions
- 1
Add the unsweetened shredded coconut to a dry skillet over medium-low heat and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as it can brown quickly. Transfer to a small plate and set aside.
- 2
In a medium mixing bowl, whisk together the coconut milk, carob powder, stevia powder, vanilla powder, and sea salt until the carob powder is fully dissolved with no lumps remaining.
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