Recipe: Triple Berry Chia Pudding

A heaping helping of chia seeds turns this berry-forward dish into a delectable pudding.

Coconut milk delivers a creamy texture without the lactose that can upset those with sensitive stomachs or who are lactose intolerant.

This recipe is low FODMAP, dairy-free, gluten-free, vegetarian, and vegan.

Makes 4 servings

What you’ll need

• 2 cups of unsweetened canned coconut milk
• 4 tsp maple syrup
• ½ tsp vanilla extract
• 3 strawberries
• ¼ cup raspberries
• ¼  cup bluebberies + extra for topping
• 5 tbsp chia seeds

Directions

1. Add coconut milk, maple syrup, vanilla extract, strawberries, raspberries, and blueberries to a blender. Blend until smooth.

2. Pour the berry coconut milk mixture into a medium mixing bowl. Add the chia seeds and stir to combine. Cover and store in the fridge for at least 2 hours. Top with blueberries to serve.

Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer

Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health

Summary

Recipe Name

Triple Berry Chia Pudding

Author Name

Edwina Clark, MS, RD, CSSD

Published On

2024-06-27

Average Rating

2 Based on 5 Review(s)