Eosinophilic Esophagitis Friendly Lemon-Vanilla Blueberry Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.6(11)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
Chef's tipChoose an unsweetened oat milk for savory dishes. - 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 1 tbsp lemon zest (from about 2 lemons)
- 1 tbsp fresh lemon juice
- ½ cup chia seeds
For serving
- 1 ½ cups fresh blueberries
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the coconut milk, almond milk, maple syrup, vanilla extract, lemon zest, and lemon juice until smooth and fully combined.
- 2
Add the chia seeds and whisk vigorously for about 1 minute, until the seeds are evenly distributed throughout the liquid with no clumps.
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