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.
