Low FODMAP Lemon-Vanilla Blueberry Chia Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened almond milk
- 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 seedsIngredient note
A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
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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