Delicious and decadent, this Low FODMAP Coconut Chia Pudding with Cantaloupe and Blueberries is a yummy, plant-based breakfast or dessert.
- ⅓ cup (80 grams) canned coconut milk
- ¼ cup water
- 2 tablespoons (24 grams) chia seeds
- 1 teaspoon (8 grams) maple syrup
- ¼ cup (45 grams) diced cantaloupe
- 10 (20 grams) blueberries
Optional garnish: fresh mint leaves
- In a small bowl, whisk together coconut milk, water, chia seeds, and maple syrup until well mixed.
- Cover and refrigerate until a gel-like mixture has formed, at least 2 hours. I recommend stirring the mixture after about an hour in the fridge to redistribute the chia seeds as they tend to settle to the bottom.
- Serve pudding chilled and topped with diced cantaloupe, blueberries, and optional mint leaves.
Low FODMAP Serving: One serving (1 recipe) features low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP app, or check out the “Low FODMAP Notes” section in the blog post (above the recipe).
- Category: Breakfast
- Method: No Cook
- Cuisine: American
Keywords: vegan, plant-based, brunch,