Spirulina Coconut Chia Pudding With Lemon & Mint
- Servings -
- My Notes -
- 0.5 cup Coconut Milk - full fat
- 0.25 teaspoon Vanilla Extract
- 0.25 teaspoon Spirulina
- 1 tablespoon Maple Syrup
- 0.25 teaspoon Lemon Zest - (~ ½ large lemon)
- 1 pinch Sea Salt
- 2.5 tablespoon Chia Seeds
- Papaya - to taste
- Strawberries - to taste
- Fresh Mint - to taste
- 0.5 cup Nut Milk - homemade
- In a medium bowl add the nut milk, coconut milk, vanilla, spirulina, maple syrup, lemon zest, and sea salt.
- Whisk until combined and the spirulina is dissolved (some of the spirulina will remain in little clumps..that is okay it will dissolve over time). Add the chia seeds and whisk some more. Pour into an airtight container and store in the refrigerator overnight or at least 8 hours to allow the chia seeds to plump up. Alternatively, you can add all the ingredients into a mason jar, screw the lid on tight, and shake vigorously for a minute or two.
you may need to stir or shake the chia pudding one or twice while it sits for the 8-12 hours so that the chia seeds are evenly dispersed. To serve divide the chia seed mixture into bowls (or into small melons), and top with papaya (or your low FODMAP fruit of choice), and a sprinkle of fresh mint. Sometimes I add a little extra coconut drizzle for added creaminess.