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A bowl of chia pudding

Low FODMAP Coconut Chia Pudding with Cantaloupe


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 5 minutes
  • Total Time: 2 hours and 5 minutes
  • Yield: 1 1x
  • Diet: Low Lactose

Description

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


Ingredients

Scale
  • 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


Instructions

  1. In a small bowl, whisk together coconut milk, water, chia seeds, and maple syrup until well mixed.

  2. 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.
  3. Serve pudding chilled and topped with diced cantaloupe, blueberries, and optional mint leaves.

Notes

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,