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–+ servings
Ebonie Garnica

Pumpkin Chia Pudding With Honey for Full GAPS

A dairy-free pumpkin dessert with homemade coconut milk, raw honey, whole chia seeds, cinnamon, and nutmeg. Refrigerate overnight. For Full GAPS after diarrhea has cleared completely.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Overnight Chilling (Approximate) 8 hours
Total Time 8 hours 10 minutes
Servings: 10 small servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 13 1/2 fluid ounces rich homemade coconut milk measure strained finished milk by volume
  • 15 ounces plain cooked pumpkin puree weigh the prepared puree; smooth and cooled
  • 1/2 cup raw honey
  • 1/2 cup whole chia seeds
  • 1/2 cup filtered water
  • 1 teaspoon ground cinnamon pure single ingredient
  • 1/2 teaspoon ground nutmeg pure single ingredient
  • 1/4 teaspoon sea salt

Equipment

  • Large mixing bowl
  • Whisk or spoon
  • Kitchen scale for prepared pumpkin
  • Liquid measuring jug for coconut milk
  • Measuring cups and spoons
  • Small covered serving dishes

Method
 

  1. Begin with completed strained coconut milk and plain cooked pumpkin puree, both cooled. Stir the milk back together and measure the finished liquid; weigh the prepared pumpkin separately. Whisk them together in a large bowl until the orange base is smooth, breaking up pumpkin lumps.
  2. Whisk in the honey, water, cinnamon, nutmeg, and salt. Scrape the bottom and sides until the honey is incorporated and there are no dry spice patches.
  3. Sprinkle the whole chia seeds gradually into the mixture while whisking. Stir around the sides and across the bottom so the seeds are individually distributed rather than clustered in a dark layer.
  4. Pause for a few minutes, then stir again. Divide among small serving dishes or cover the mixing bowl. Refrigerate overnight, allowing about eight hours as a planning estimate.
  5. Check that the seeds have a jelly-like coating and the pudding stays together on a spoon. Stir any separated liquid back in. If a cluster contains dry seeds, break it apart and allow more hydration time. Serve cold and keep remaining portions covered and refrigerated.

Notes

Ready ingredients: Begin with completed rich homemade coconut milk and smooth cooked pumpkin puree, both cooled. Milk is measured in fluid ounces; pumpkin is weighed in ounces. Separate pumpkin cooking and coconut-milk preparation are not included in the pudding time.
Timing and texture: Allow ten minutes mixing and an overnight refrigerator rest, planned as about eight hours. Total planning time is eight hours and ten minutes, with longer hydration if needed. Look for individually dispersed, jelly-coated seeds and a spoonable base. The visible whole seeds remain; this is not a smooth custard.
Honey: This is a honey-sweetened version, not sugar-free or keto. No stevia, maple syrup, vanilla, or extra topping is added.
GAPS: Whole chia seeds are for Full GAPS after diarrhea has cleared completely. This recipe is dairy-free and egg-free, but not an early Intro or No-Plant preparation.
Storage: Keep covered and refrigerated and plan to use within three days. Account for the age of the prepared pumpkin and coconut milk. Stir separated liquid back in before serving.
Scaling: 2× doubles all eight measured ingredients for twenty small servings. Use a larger bowl and enough refrigerator space. Each portion still needs an overnight rest; do not double the chilling time automatically.

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