This time I put my chia seeds together with some milk in a low bowl and I left them in the fridge overnight and that went well. The recipe that I made is a tropical low FODMAP pineapple chia pudding with coconut flakes!
You can make this recipe vegan easily if you leave out the lactose-free yoghurt or replace it with coconut yoghurt.
I would advise using a different kind of plant-based milk that does not contain coconut because otherwise the total amount of coconut in the recipe might be too high to be low FODMAP.
Low FODMAP pineapple chia pudding with coconut flakes
- Total Time: 5 mins
- Yield: 1 1x
Description
A sunny low FODMAP pineapple chia pudding with coconut flakes. A refreshing and healthy breakfast for the warmer days. Gluten-free and lactose-free.
Ingredients
- 200 ml plant-based milk (I used coconut-rice milk)
- 25 g chia seeds
- 50 – 100 ml lactose-free yoghurt
- 100 g pineapple
- 1 tbsp coconut flakes
Instructions
- Put the chia seeds together with the milk in a bowl. Stir well and leave in the fridge overnight.
- Take a glass jar or a glass and put a layer of yoghurt in it. Scoop a layer of chia pudding on top and then some pineapple. Repeat until you have used all the chia pudding.
- Top the pudding with some more pineapple and a tablespoon of coconut flakes.
- Prep Time: 5 mins
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