Lemon Chia Seed Pudding Recipe

Introduction

This Lemon Chia Seed Pudding is a refreshing and creamy dessert that’s both healthy and easy to make. With a bright lemon flavor and a smooth texture, it’s perfect for breakfast, snack, or a light 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)
• Suggested toppings: extra lemon zest curls, coconut flakes, fresh berries, whipped cream or coconut yogurt

Instructions

1. 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.
2. 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.
3. 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.
4. 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

• Use fresh lemons for the best bright flavor and adjust the sweetness according to your preference.
• If you prefer a smoother pudding, blend the mixture after soaking to break down the chia seeds further.
• Try different toppings like toasted nuts, granola, or a drizzle of nut butter for added texture.
• For a dairy-free option, stick to coconut milk and use maple syrup instead of honey.

Storage

Store the pudding covered in the refrigerator for up to 4 days. Stir well before serving, as it may thicken over time. It’s best enjoyed chilled, so no reheating is recommended.

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, cashew, or oat milk, though the flavor and texture might be slightly different.

How do I prevent chia seeds from clumping?

Stir the mixture a few times during the first 10 minutes of soaking to ensure seeds are evenly distributed and don’t form clumps.

Lemon Chia Seed Pudding Recipe

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★★★★★

4.7 from 82 reviews

• Author: anna
• Total Time: 3 hours 10 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This refreshing Lemon Chia Seed Pudding combines creamy coconut milk with tart lemon juice and zest, sweetened naturally with maple syrup or honey. The chia seeds absorb the flavors and create a smooth, creamy texture that makes for a healthy, vibrant dessert or breakfast option. It’s easy to prepare, requires no cooking, and can be customized with toppings like fresh berries and coconut flakes.

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Ingredients

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

Chia Seeds

• ½ cup chia seeds

Suggested Toppings

• Extra lemon zest curls
• Coconut flakes
• Fresh berries
• Whipped cream or coconut yogurt

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Instructions

1. 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 adding gel food coloring, whisk it in until evenly blended.
2. Add the Chia Seeds: 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.
3. Chill to Set: 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.
4. Stir and Serve: 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.

Notes

• Adjust the sweetness by adding more or less maple syrup or honey based on your preference.
• For a vegan option, use maple syrup instead of honey.
• The optional turmeric adds a natural yellow tint without altering the flavor significantly.
• To avoid chia seed clumps, make sure to stir the mixture well after 5 minutes of sitting.
• Chilling overnight improves texture and flavor infusion.
• Use fresh lemon juice and zest for the best bright, fresh flavor.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: lemon chia pudding, chia seed dessert, vegan pudding, healthy dessert, coconut milk pudding, no cook pudding