Lemon Chia Seed Pudding Recipe
Introduction
This Lemon Chia Seed Pudding is a refreshing and healthy dessert that combines creamy coconut milk with zesty lemon flavors. It’s easy to prepare and perfect for a light breakfast or a guilt-free treat any time of day.
Ingredients
- 1 ½ cups full-fat coconut milk (from a can, well stirred)
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon finely grated lemon zest
- 3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- ½ cup chia seeds
- Pinch of sea salt
- Optional: 1/16 teaspoon ground turmeric (for natural yellow tone)
- Optional: 1–2 drops yellow gel food coloring (for enhanced vibrancy)
Instructions
- Step 1: In a mixing bowl or large jar, whisk together the coconut milk, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric if using until smooth and fully combined. If adding gel food coloring, whisk it in evenly.
- Step 2: Stir in the chia seeds thoroughly to distribute them evenly. Let the mixture rest for 5 minutes, then stir again to prevent the seeds from clumping as they begin to absorb the liquid.
- Step 3: Cover the mixture and refrigerate for at least 3 hours or overnight. The pudding will thicken as the chia seeds expand to create a creamy, spoonable texture.
- Step 4: Give the chilled pudding a final stir to ensure an even consistency. Spoon into serving jars or bowls and top with your choice of lemon zest curls, coconut flakes, fresh berries, or whipped cream.
Tips & Variations
- Use fresh lemon juice for the best bright flavor and adjust the sweetness to your preference by adding more maple syrup or honey.
- Add a pinch of turmeric for a natural yellow color without changing the flavor much.
- Try swapping coconut milk for almond milk for a less creamy texture and a lighter taste.
- Top with toasted coconut flakes or fresh berries to add texture and color.
Storage
Store the pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. It can be enjoyed cold straight from the fridge or allowed to come to room temperature for a softer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding without coconut milk?
Yes, you can substitute coconut milk with other plant-based milks like almond or oat milk. Keep in mind the texture and flavor may be slightly different but still delicious.
How do chia seeds make the pudding thicken?
Chia seeds absorb liquid and swell, forming a gel-like consistency that thickens the mixture into a creamy pudding-like texture when refrigerated.
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Lemon Chia Seed Pudding Recipe
- Total Time: 3 hours 10 minutes (includes chilling time)
- Yield: 4 servings 1x
- Diet: Vegan
Description
This refreshing Lemon Chia Seed Pudding is a creamy, tangy, and naturally sweetened dessert or snack made with full-fat coconut milk, fresh lemon juice, and nutrient-rich chia seeds. It’s a vibrant, no-cook, vegan-friendly treat that thickens overnight for a smooth, spoonable texture and offers a delightful zing of citrus paired with customizable toppings.
Ingredients
Base Ingredients
- 1 ½ cups full-fat coconut milk (from a can, well stirred)
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon finely grated lemon zest
- 3 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon pure vanilla extract
- Pinch of sea salt
- 1/16 teaspoon ground turmeric (optional, for natural yellow tone)
- 1–2 drops yellow gel food coloring (optional, for enhanced vibrancy)
Chia Seeds
- ½ cup chia seeds
Suggested Toppings
- Extra lemon zest curls
- Coconut flakes
- Fresh berries
- Whipped cream or coconut yogurt
Instructions
- Whisk the Base Together: In a mixing bowl or large jar, whisk the coconut milk, fresh lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and optional turmeric together until the mixture is fully combined and smooth. If you choose to add yellow gel food coloring, whisk it in at this stage until the color is evenly distributed.
- Add the Chia Seeds: Stir in the chia seeds thoroughly to ensure even distribution throughout the liquid. Let the mixture sit for 5 minutes, then stir again to break up any clumps as the seeds begin absorbing the liquid.
- Chill to Set: Cover the bowl or jar and refrigerate the pudding for at least 3 hours, preferably overnight. During this time, the chia seeds will swell and thicken the mixture into a creamy, spoonable pudding.
- Stir and Serve: Before serving, give the chilled pudding a final stir to achieve even consistency. Spoon it into serving jars or bowls and garnish with your choice of toppings such as lemon zest curls, coconut flakes, fresh berries, or a dollop of whipped cream or coconut yogurt for added flavor and texture.
Notes
- You can adjust the sweetness by increasing or decreasing the maple syrup or honey to your taste preference.
- For a more vibrant yellow color, use the optional turmeric and/or gel food coloring.
- Make sure to stir the pudding after it sits for a few minutes to prevent the chia seeds from clumping together.
- This pudding stores well in the fridge for up to 3 days, making it a great make-ahead breakfast or dessert.
- For a nut-free and vegan diet, use maple syrup instead of honey and ensure toppings comply with dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: lemon chia seed pudding, vegan dessert, no-cook pudding, coconut milk pudding, healthy snack, make-ahead pudding
