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


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 Tbsp. (24 gramschia seeds
  • 1 tsp. (8 grams) maple syrup, optional
  • ¼ cup (45 grams) diced cantaloupe
  • 10 (20 grams) blueberries 
  • Mint leaves, optional


  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.


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,