Artificial Food Coloring Free Ginger-Cardamom Blueberry Chia Pudding

Total time4 hr 18 min

Prep time10 min

Cook time8 min

Artificial Food Coloring Free Ginger-Cardamom Blueberry Chia Pudding

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Ingredients

4 servings

For the 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
3 tbsp maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground cinnamon
⅛ tsp fine sea salt
½ cup chia seeds

For the blueberry compote

1 ½ cups fresh or frozen blueberries
1 tbsp maple syrup
1 tsp fresh lemon juice
¼ tsp fresh ginger, finely grated

For serving

1 tbsp raw pumpkin seeds (optional)

Instructions

1
In a medium bowl, whisk together the coconut milk, almond milk, 3 tbsp maple syrup, 1 tsp grated ginger, cardamom, cinnamon, and salt until smooth and fully combined.
2
Add the chia seeds and whisk vigorously for about 1 minute, then let the mixture sit for 5 minutes and whisk again — this second stir breaks up any clumps before the seeds fully gel.

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