
Warm ginger, fragrant cardamom, and a whisper of cinnamon simmer right into a rich coconut milk base here, sweetened gently and thickened slowly with chia seeds until it sets into a spoonable, pudding-thick custard. The overnight chill is what makes this one worth planning ahead for — by morning, the jars hold their shape when tilted, with a silky, tapioca-like bite in every spoonful. A scatter of roughly chopped pistachios on top adds a welcome crunch against all that creamy spice. It's an easy make-ahead breakfast or dessert that keeps portion sizes clear and ingredients simple, which makes it a solid pick for a low FODMAP routine. Best of all, it comes together in one bowl with minimal hands-on effort, so the hardest part is waiting for it to set.
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A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains only about 1 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.









In a medium mixing bowl, whisk together the coconut milk, maple syrup, grated ginger, ground cardamom, ground cinnamon, vanilla extract, and sea salt until fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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