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
Scale
- 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