Eosinophilic Esophagitis Friendly Ginger-Cardamom Blackberry Chia Pudding
Total time4 hr 23 min
Prep time15 min
Cook time8 min
4.9(30)
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Learn more →Ingredients
4 servings
For the chia pudding
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 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
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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