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Bowl of low FODMAP Coconut Chia Pudding

Low FODMAP Coconut Chia Pudding with Cantaloupe


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 mins
  • Total Time: 2 hours and 5 mins
  • Yield: 1 1x

Description

Delicious and decadent, this Low FODMAP Coconut Chia Pudding with Cantaloupe and Blueberries is a yummy, plant-based breakfast or dessert.


Scale

Ingredients

  • ⅓ cup (80 grams)  canned coconut milk
  • ¼ cup water
  • 2 Tbsp. (24 grams) chia seeds
  • 1 tsp. (8 grams) maple syrup, optional
  • ¼ cup (45 grams) diced cantaloupe
  • 10 (20 grams) blueberries 
  • Mint leaves, optional

Instructions

  1. In a small bowl, whisk together coconut milk, chia seeds, and maple syrup until well mixed.
  2. Refrigerate until a gel-like mixture has formed, about 2 hours. Optional, stir the mixture after about an hour in the fridge to help redistribute the chia seeds as they tend to settle to the bottom.
  3. When ready to serve, top with diced cantaloupe, blueberries, and optional mint leaves. Serve chilled.

Notes

Canned Coconut Milk: A low FODMAP serving is a ⅓ cup or 80 grams.

Chia Seeds: A low FODMAP serving is 2 Tbsp. or 24 grams.

Cantaloupe: A low FODMAP serving is ½ cup or 90 grams.

Blueberries: A low FODMAP serving is a ¼ cup heaped or 40 grams.

  • Category: Breakfast
  • Method: No Cook
  • Cuisine: American

Keywords: vegan, plant-based, brunch,