Eosinophilic Esophagitis Friendly Turmeric & Ginger Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.7(9)
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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 ground turmeric
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp black pepper
- ½ cup chia seeds
- 1 tsp pure vanilla extract
For serving
- 1 cup fresh mango, diced
Can be omittedmango
- 2 tbsp dry-roasted pepitas
- 1–2 tsp fresh lime juice (optional)
Instructions
- 1
In a large mixing bowl, whisk together the coconut milk, almond milk, maple syrup, turmeric, ginger, cinnamon, black pepper, and vanilla extract until the spices are fully dissolved and the mixture is uniform in color, about 1 minute.
- 2
Add the chia seeds and whisk vigorously to distribute them evenly throughout the liquid, making sure no clumps form at the bottom.
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