Breastfeeding Friendly Ginger-Cardamom Apple Chia Pudding
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Learn more →Ingredients
4 servings
For the chia pudding
- 2 cups full-fat coconut milk
- 6 tbsp chia seeds
- 2 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ½ tsp vanilla extract
- ¼ tsp ground turmeric
For the apple topping
- 2 medium apples, peeled, cored, and diced into ½-inch pieces
- 1 tbsp coconut oil
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp fresh ginger, finely grated
- 1 pinch fine sea salt
For serving
- 2 tbsp dry-roasted pumpkin seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the coconut milk, chia seeds, 2 tbsp maple syrup, 1 tsp grated ginger, cardamom, vanilla extract, and turmeric until fully combined and no clumps of chia remain.
- 2
Let the mixture sit for 10 minutes, then whisk again to break up any seeds that have clumped at the bottom. Divide evenly among 4 jars or glasses, cover, and refrigerate for at least 4 hours (or overnight) until the pudding is thick and set — it should hold its shape when the jar is tilted.
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