Eosinophilic Esophagitis Friendly Matcha Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.7(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. - 2 tsp ceremonial-grade matcha powder
- 2 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp vanilla extract
- ¼ cup chia seeds
- ¼ tsp ground turmeric (optional)
For serving
- ½ cup fresh berries, for serving (optional)
- 1 tbsp dry-roasted hemp seeds, for serving (optional)
Instructions
- 1
In a medium mixing bowl, whisk together the coconut milk, almond milk, matcha powder, maple syrup, ginger, vanilla extract, and ground turmeric (if using) until the matcha is fully dissolved and no green clumps remain, about 1–2 minutes.
- 2
Add the chia seeds and whisk again to distribute them evenly throughout the liquid.
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