Introduction

Lemon Chia Seed Pudding is a refreshing and creamy dessert that’s both healthy and easy to make. With bright citrus flavor and a smooth texture, it’s perfect for breakfast, snack, or a light treat any time of day.

Lemon Chia Seed Pudding Recipe - Recipe Image

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 the mixture is smooth and fully combined. If you want a brighter color, add the gel food coloring and whisk until evenly blended.
Step 2: Stir in the chia seeds thoroughly to distribute them evenly. Let the mixture sit for 5 minutes, then stir again to prevent clumping as the seeds start absorbing the liquid.
Step 3: Cover the mixture and refrigerate for at least 3 hours or overnight. The chia seeds will expand and thicken the pudding to a creamy, spoonable texture.
Step 4: Before serving, give the pudding a final stir to ensure an even consistency. Spoon into serving jars or bowls, and add your favorite toppings such as extra lemon zest curls, coconut flakes, fresh berries, or whipped cream.

Tips & Variations

For a dairy-free option, use full-fat coconut milk or any other plant-based milk you prefer.
Adjust the sweetness by adding more or less maple syrup or honey according to your taste.
Try topping with toasted nuts or seeds for added crunch and texture.
If you don’t have fresh lemon juice, bottled lemon juice can be used, but fresh will give the best flavor.
To make it more colorful naturally, a small pinch of turmeric adds a gentle yellow hue without affecting the flavor much.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Before serving, stir well as it may thicken further in the fridge. The texture remains creamy when chilled, but if it thickens too much, you can stir in a little extra coconut milk to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk for this pudding?

Yes, you can substitute coconut milk with almond milk, soy milk, or oat milk. However, full-fat coconut milk provides the creamiest texture. Thinner plant milks may result in a less thick pudding.

How do I prevent the chia seeds from clumping?

Stir the mixture well after adding chia seeds and let it sit for a few minutes before stirring again. This breaks up clumps and ensures seeds are evenly distributed as they swell.

Lemon Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

A refreshing and creamy Lemon Chia Seed Pudding made with full-fat coconut milk, fresh lemon juice, and sweetened naturally with maple syrup or honey. This easy no-cook dessert is packed with chia seeds for a nutritious boost and can be customized with a variety of delicious toppings.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 3 hours 10 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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

Chia Seeds

½ cup chia seeds

Optional Ingredients

1/16 teaspoon ground turmeric (for natural yellow tone)
1–2 drops yellow gel food coloring (for enhanced vibrancy)

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 until fully combined and smooth. If using gel food coloring, whisk it in thoroughly to evenly blend the color.
Add the chia seeds: Stir in the chia seeds thoroughly to distribute them evenly throughout the liquid. Let the mixture sit for 5 minutes, then stir again to prevent the seeds from clumping as they begin to absorb the liquid.
Chill to set: Cover the mixture and refrigerate for at least 3 hours, or preferably overnight. During this time, the chia seeds will expand and create a creamy, spoonable pudding texture.
Stir and serve: 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, whipped cream, or coconut yogurt.

Notes

This pudding can be made a day ahead and stored covered in the refrigerator for up to 3 days.
Adjust sweetness by adding more or less maple syrup or honey according to taste.
For a vegan version, use maple syrup instead of honey.
If you prefer a smoother texture, you can blend the mixture before refrigerating.
Turmeric and food coloring are optional enhancements and do not affect flavor significantly.

Keywords: lemon chia pudding, chia seed dessert, coconut milk pudding, healthy dessert, vegan dessert option, citrus chia pudding