Lemon Coconut Chia Pudding
(Makes 2 servings | Serving Size: 1 pudding cup)
Brighten up your morning with this luscious, sunshine-filled low-FODMAP lemon coconut chia pudding that is completely SIBO-friendly. Nutrient-dense chia seeds swell in a silky, tropical blend of lactose-free milk and light coconut milk, infused with real vanilla, fresh lemon juice, and aromatic zest. Thick, creamy, and gently sweetened with cane sugar, this make-ahead breakfast delivers a burst of citrus energy and gut-soothing fiber in every spoonful.
Formulated with tender digestion in mind, this gluten-free and lactose-free chia pudding delivers maximum flavor and plant-based omega-3s without triggering digestive distress. By balancing light coconut milk with lactose-free dairy and keeping high-fructose sweeteners off the ingredient list, you can indulge in a silky-smooth, macro-friendly pudding completely free of bloating, gas, or IBS flare-ups. It is an exceptional, stress-free prep option for anyone following a strict SIBO protocol, prioritizing gut health, or seeking a light, healthy dessert.
Serving size
Ingredients
- ¼ Cup Chia Seeds
- 1 Cup Lactose-free Milk
- ¼ Cup Canned Light Coconut Milk
- 2 tbsps. Granulated Cane Sugar
- 1 tsp. Vanilla Extract
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Lemon Zest
Preparation
Step 1
Add chia seeds, lactose-free milk, coconut milk, sugar, vanilla, lemon juice, and lemon zest to a bowl or jar.
Step 2
Whisk thoroughly until all chia seeds are evenly distributed.
Step 3
Allow mixture to sit for 10 minutes, then whisk again to prevent clumping.
Step 4
Cover and refrigerate for at least 4 hours or overnight.
Step 5
Stir before serving and add additional lemon zest, if desired.
