Eosinophilic Esophagitis Friendly Gluten Free Vanilla Berry Chia Pudding Cups

Total time4 hr 10 min

Prep time10 min

Cook time0 min

Eosinophilic Esophagitis Friendly Gluten Free Vanilla Berry Chia Pudding Cups

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Ingredients

4 servings

For the pudding

1 can (13.5 oz) full-fat coconut milk
Badia Milk Coconut - 13.5 FZ Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
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1 cup dairy free milk
3 tbsp pure maple syrup
1 tsp vanilla extract
¼ tsp fine salt
½ cup chia seeds

For the berry layer

2 cups mixed fresh berries (strawberries, blueberries, raspberries), hulled and sliced if large
1 tsp pure maple syrup

For serving

2 tbsp unsweetened shredded coconut (optional)
1 tbsp fresh mint leaves (optional)

Instructions

1
In a large mixing bowl, whisk together the full-fat coconut milk, dairy free milk, 3 tbsp maple syrup, vanilla extract, and salt until smooth and fully combined.
2
Add the chia seeds and whisk vigorously for about 1 minute until the seeds are evenly distributed and no clumps remain.

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