This creamy make-ahead pudding starts with a simple whisk of coconut milk and almond milk, sweetened with pure maple syrup and warmed with vanilla, cinnamon, and a pinch of turmeric for a gentle golden hue. Chia seeds go in next, turning the mixture into a thick, spoonable pudding as it chills overnight in the fridge. By morning, the seeds have plumped up completely, giving every bite that signature tapioca-like texture without any cooking required. A scattering of fresh berries and raw pumpkin seeds on top adds color, crunch, and a little natural sweetness right before serving. It's an easy, no-fuss breakfast or snack you can prep in jars and grab all week, and it's a genuinely solid choice for a low FODMAP kitchen.
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A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains only about 3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
Whisk together the coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and turmeric in a mixing bowl until smooth and evenly combined.
Add the chia seeds and whisk again to distribute them evenly throughout the liquid.
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