Low Sodium Ginger-Cardamom Blackberry Chia Pudding

Total time4 hr 23 min

Prep time15 min

Cook time8 min

Low Sodium Ginger-Cardamom Blackberry Chia Pudding

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Ingredients

4 servings

For the chia pudding

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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½ cup unsweetened almond milk
¼ cup chia seeds
2 tbsp maple syrup
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the blackberry compote

2 cups fresh or frozen blackberries
1 tbsp maple syrup
1 tsp fresh lemon juice
¼ tsp ground ginger

For serving

2 tbsp unsweetened coconut flakes, toasted (optional)
1 tsp fresh ginger, finely grated (optional)

Instructions

1
In a large bowl or pitcher, whisk together the full-fat coconut milk, almond milk, maple syrup, ground ginger, ground cardamom, ground cinnamon, and fine sea salt until smooth and evenly combined.
2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump at the bottom. Let the mixture sit for 5 minutes, then whisk again to redistribute any seeds that have begun to settle.

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