Full-fat coconut milk whisked with maple syrup, vanilla, and a touch of sea salt creates a silky base for this chia pudding, and an overnight chill lets everything thicken into a spoonable, custardy texture. The plant-based milk keeps it light without weighing down the coconut flavor, while the chia seeds do their slow, gelling work until each jar holds its shape perfectly. A scatter of fresh torn mint and a pinch of flaky sea salt on top add a cool, bright contrast to the rich, sweet base. It's an easy make-ahead breakfast or dessert that comes together with just a whisk and a fridge, no cooking required. This one's a solid pick for a Low FODMAP kitchen, simple enough for everyday mornings but pretty enough for guests.
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A serving of up to about 2 3/4 tablespoons of chia seeds is low in FODMAPs. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid chia seeds, please tap it and change its rating to Red.
In a mixing bowl, whisk together the coconut milk, plant-based milk, maple syrup, vanilla extract, and fine sea salt until smooth and fully combined.
Add the chia seeds and whisk vigorously for about 1 minute, making sure no seeds clump together at the bottom.
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