Low Iodine Ginger-Cardamom Cherry Chia Pudding
Total time4 hr 23 min
Prep time15 min
Cook time8 min
5.0(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
- 3 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ½ cup chia seeds
For the cherry compote
- 2 cups frozen tart cherries
- 2 tbsp maple syrup
- 1 tbsp fresh lemon juice
- ¼ tsp ground ginger
For serving
- 2 tbsp dry-roasted sliced almonds (optional)
Instructions
- 1
In a medium bowl, whisk together the full-fat coconut milk, almond milk, 3 tbsp maple syrup, fresh ginger, cardamom, and cinnamon 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 once more to redistribute any seeds that have begun to settle.
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