Fructose Free Ginger-Cardamom Raspberry Chia Pudding
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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
- 3 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- ¼ tsp pure vanilla extract
- 1 pinch fine sea salt
- ⅓ cup chia seeds
For the raspberry layer
- 1 ½ cups fresh raspberries
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 1 tsp maple syrup
- 1 tsp fresh lemon juice
For serving
- 2 tbsp dry-roasted or raw pistachios, roughly chopped (optional)
- 1 tbsp unsweetened coconut flakes (optional)
Instructions
- 1
In a mixing bowl, whisk together the coconut milk, almond milk, 3 tbsp maple syrup, grated ginger, cardamom, cinnamon, vanilla extract, and sea salt until smooth and fully combined.
- 2
Add the chia seeds and whisk again to distribute them evenly throughout the liquid, making sure no clumps form at the bottom.
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