Rose Cardamom Chia Seed Pudding
This rose cardamom chia seed pudding is creamy, floral, and naturally sweetened with maple syrup. Almond milk and a touch of vanilla soften the spice of cardamom, while dragon fruit powder adds a soft pink hue without any artificial color. Topped with crushed pistachios, edible rose petals, and a spoonful of yogurt, it’s a plant-based, refined sugar-free treat that feels as beautiful as it tastes.
Equipment
- Mixing bowl
- Whisk or spoon
- Measuring spoons and cups
- Jar or airtight container
- Refrigerator
Ingredients
- 1 cup unsweetened almond milk
- 3 tbsp chia seeds
- 1 tbsp pure maple syrup adjust to taste
- ½ tsp rose water
- ¼ tsp ground cardamom
- ¼ tsp vanilla extract
- ½ tsp dragon fruit powder for color
- Pinch of salt
- Toppings
- 1 tbsp coconut yogurt
- 1 tbsp chopped pistachios
- Edible dried rose petals
Instructions
- In a mixing bowl, whisk together almond milk, maple syrup, rose water, vanilla, cardamom, dragon fruit powder, and a pinch of salt until evenly combined.
- Stir in chia seeds, making sure there are no clumps.
- Pour into jars or containers and refrigerate for at least 2–3 hours, or overnight, until thickened.
- Before serving, stir once more to ensure a smooth texture.
- Top with yogurt, chopped pistachios, and rose petals. Serve chilled.
Notes
If your chia pudding feels too thick after chilling, stir in a splash of almond milk before serving.
Rose water intensity can vary by brand — start small and adjust to taste.
The dragon fruit powder adds color but little flavor, so feel free to skip it if unavailable.
Rose water intensity can vary by brand — start small and adjust to taste.
The dragon fruit powder adds color but little flavor, so feel free to skip it if unavailable.