Low FODMAP Tropical Chia Pudding

Serves 2

4 tbsp chia seeds
1 cup unsweetened almond milk (or lactose free milk)
1 tsp vanilla extract
1 tbsp maple syrup
1 cup chopped pineapple (fresh or canned)
1/4 cup mint (chopped)
1. In a larger bowl, mix almond milk, maple syrup and vanilla essence.
2. Stir in chia seeds. Refrigerate for 15 minutes, stirring occasionally to prevent seeds from clumping.
3. Spoon chia mixture into 2 mason jars and refrigerate for 1-2 hours or overnight.
4. In a separate bowl, mix pineapple chunks with chopped mint.
5. Top chia pudding with pineapple chunks before serving. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings: Coconut flakes, 8 chopped almonds/walnuts or hemp seeds.
Enjoy as a snack, stir into porridge or plain greek yoghurt.
This recipe provides 11g fibre per serve (~35% of your daily fibre requirements).


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Specialist Dietitian Consultancy is a premium nutrition clinic with clinic locations in Ardross, Cottesloe, Mount Lawley and Mount Pleasant. We also offer Skype or telephone consults for interstate and overseas clients. This blog post is written by Charlyn Ooi (Accredited Practising Dietitian and Credentialled Diabetes Educator). All content written is based on my clinical experience, backed by scientific research and not sponsored in any way. The information provided is general advice and it is important that you see your medical practitioner before undertaking any dietary changes. For further information or to book an appointment, please click on the Contact page.