Creamy coconut milk and a splash of almond milk form the base of this pudding, whisked with maple syrup, vanilla, cinnamon, and a touch of turmeric for warmth and color. Chia seeds swell as it chills, turning the mixture thick and spoonable with that signature tapioca-like bite. It's a make-ahead breakfast or snack that just needs a few minutes of stirring and a long rest in the fridge to set up properly. Fresh berries and a scatter of raw pumpkin seeds on top add color, crunch, and a little natural sweetness right before serving. Simple, naturally sweetened, and built from a short list of whole ingredients, this one is an easy, satisfying option for a low histamine kitchen.
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Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe uses only a very small amount of cinnamon per serving. If you prefer to always avoid cinnamon, 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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