Oral Allergy Syndrome Friendly Ginger-Cardamom Pomegranate Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.8(3)
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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
Chef's tipChoose an unsweetened oat milk for savory dishes. - 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- ½ cup chia seeds
For serving
- ½ cup pomegranate arils
- 2 tbsp raw pistachios, roughly chopped (optional)
- 1 tsp honey, for drizzling (optional)
Instructions
- 1
Shake the can of coconut milk well before opening, then pour it into a medium mixing bowl. Add the almond milk, honey, grated ginger, cardamom, cinnamon, and salt. Whisk until the honey is fully dissolved and the spices are evenly distributed.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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