Eosinophilic Esophagitis Friendly Vegan Chia Pudding
Total time4 hr 10 min
Prep time10 min
Cook time0 min
4.8(25)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup unsweetened plant-based milk
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
- ⅛ tsp salt
- ½ cup chia seeds
For serving
- 1 cup fresh berries or sliced fruit (optional)
Instructions
- 1
Whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl 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.
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