Low Sodium Ginger-Cardamom Peach Chia Pudding

Total time4 hr 18 min

Prep time10 min

Cook time8 min

Low Sodium Ginger-Cardamom Peach Chia Pudding

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
½ cup unsweetened almond milk
¼ cup chia seeds
2 tbsp honey
1 tsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp ground turmeric
¼ tsp vanilla extract

For the peach topping

2 medium peaches, pitted and sliced into ½-inch wedges (about 2 cups)
1 tsp coconut oil
1 tbsp honey
¼ tsp ground cardamom
¼ tsp fresh ginger, finely grated
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp dry-roasted pistachios, roughly chopped (optional)

Instructions

1
In a medium mixing bowl, whisk together the coconut milk, almond milk, honey, grated ginger, cardamom, turmeric, and vanilla extract until the honey is fully dissolved and the mixture is uniform in color.
2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together. Let the mixture sit for 5 minutes, then whisk again to redistribute any seeds that have begun to settle.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!