Vegan Ginger-Cardamom Peach Chia Pudding

Total time4 hr 18 min

Prep time10 min

Cook time8 min

4.6

(26)

Vegan Ginger-Cardamom Peach Chia Pudding

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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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than 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
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp ground cardamom
¼ tsp fresh ginger, finely grated
1 pinch fine sea salt

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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