Chia pudding is a breakfast that was on my list for a very long time. I did an attempt a few times before, but every time it didn’t turn out how I wanted. 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.

What do you need (for 1 person)

• 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

How to make the low FODMAP pineapple chia pudding

1. Put the chia seeds together with the milk in a bowl. Stir well and leave in the fridge overnight.
2. 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.
3. Top the pudding with some more pineapple and a tablespoon of coconut flakes.

Enjoy! 

Will you let me know if you make my low FODMAP pineapple chia pudding? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

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