Eosinophilic Esophagitis Friendly Double Coconut Carob Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.6(28)
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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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