This creamy, no-cook pudding starts with a smooth base of full-fat coconut milk and a splash of plant-based milk, sweetened with a touch of maple syrup and warmed with a hint of cinnamon. Whisked chia seeds swell and thicken overnight into a rich, spoonable texture that holds its shape beautifully in the jar. It's an easy make-ahead breakfast or snack you can prep in minutes and forget about until you're ready to eat. A spoonful of fresh fruit on top adds color and a bit of brightness to each bite. Since the ingredient list stays simple and whole-food focused, this is a great pick for a low histamine kitchen. Make a batch of four and you've got a grab-and-go option ready for busy mornings all week.
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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, plant-based milk, maple syrup, vanilla extract, cinnamon, and salt in a large mixing bowl until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute until the seeds are evenly distributed throughout the liquid.
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