Low Iodine Ginger-Cardamom Peach Chia Pudding
Total time4 hr 18 min
Prep time10 min
Cook time8 min
4.6(26)
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Learn more →Ingredients
4 servings
For the pudding
- 1 can (13.5 oz) full-fat coconut milk
- 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 tipFine sea salt and table salt measure the same - no conversion needed.
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.
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