Lemon Chia Seed Pudding Recipe
Introduction
This Lemon Chia Seed Pudding is a bright and creamy dessert that’s both refreshing and nutritious. With zesty lemon flavor and a smooth, slightly gelled texture, it’s perfect for a make-ahead breakfast or a light, healthy treat.
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 the coconut milk, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric (if using) until fully combined and smooth. If adding gel food coloring, whisk it in 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 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 and form a creamy, spoonable texture.
- Step 4: Give the chilled pudding a final stir to ensure even consistency. Spoon into serving jars or bowls and add your favorite toppings, such as lemon zest curls, coconut flakes, or fresh fruit.
Tips & Variations
- For a vegan option, use maple syrup instead of honey.
- Adjust the sweetness by adding more or less maple syrup or honey to suit your taste.
- Try adding fresh berries or a dollop of coconut yogurt for extra flavor and texture.
- If you prefer a smoother pudding, blend the mixture briefly before adding the chia seeds.
Storage
Store the pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving if it thickens too much. Serve cold or at room temperature for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of milk?
Yes, you can substitute coconut milk with almond, soy, or oat milk, but the texture and flavor will vary slightly.
How do I prevent the chia seeds from clumping?
Stir the pudding well after the first 5 minutes of sitting to break up any clumps, then refrigerate covered to allow it to thicken evenly.
PrintLemon Chia Seed Pudding Recipe
This refreshing Lemon Chia Seed Pudding combines creamy coconut milk with zesty lemon and sweet maple syrup, creating a light and nutritious dessert or breakfast option. It’s naturally thickened by chia seeds, offering a pleasant texture and a burst of flavor, perfect for a healthy treat that can be prepared ahead with minimal effort.
- 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
Pudding Base
- 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)
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, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric (if using) until fully combined and smooth. If you decide to add gel food coloring, whisk it in evenly until fully blended.
- Add the Chia Seeds: Stir in the chia seeds thoroughly to distribute them evenly throughout the mixture. Let the mixture sit for 5 minutes, then stir again to prevent clumping as the chia seeds begin to absorb the liquid and thicken the pudding.
- 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 consistency.
- Stir and Serve: Before serving, give the pudding a final stir to ensure even texture. Spoon it into serving jars or bowls, and garnish with your favorite toppings such as lemon zest curls, coconut flakes, or fresh berries for added flavor and presentation.
Notes
- Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a thinner pudding.
- Adjust the sweetness by adding more or less maple syrup or honey according to taste.
- Optional turmeric adds a natural yellow hue without affecting flavor much.
- Gel food coloring is optional for vibrancy but not necessary for taste.
- Can be stored covered in the refrigerator for up to 3 days.
- For a vegan option, use maple syrup instead of honey.
- The pudding’s texture improves the longer it chills; overnight is best.
Keywords: Lemon chia seed pudding, coconut milk pudding, healthy dessert, gluten free dessert, no cook pudding, vegan pudding option
