Lemon Chia Seed Pudding Recipe
A refreshing and nutritious Lemon Chia Seed Pudding made with creamy coconut milk, zesty lemon juice, and naturally sweetened with maple syrup or honey. This easy no-cook pudding is perfect for a healthy breakfast or a light dessert, topped with fresh berries, coconut flakes, and whipped coconut yogurt for a delightful citrus twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 10 minutes
- Yield: 4 servings
- Category: Breakfast, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Pudding Base
- 375 ml full-fat coconut milk, well stirred
- 60 ml freshly squeezed lemon juice
- 1 tbsp finely grated lemon zest
- 3 tbsp maple syrup or honey
- 1 tsp pure vanilla extract
- 70 g chia seeds
- Pinch of sea salt
- 1/16 tsp ground turmeric (optional)
- 1–2 drops yellow gel food coloring (optional)
Suggested Toppings
- Lemon zest curls
- Coconut flakes
- Fresh berries
- Whipped cream or coconut yogurt
Instructions
- Mix Liquid Ingredients: In a mixing bowl or large jar, whisk together the coconut milk, freshly squeezed lemon juice, finely grated lemon zest, maple syrup or honey, pure vanilla extract, sea salt, and turmeric (if using) until fully combined and smooth. If desired, whisk in yellow gel food coloring until evenly blended.
- Add Chia Seeds: Thoroughly stir in the chia seeds to ensure they are evenly distributed throughout the liquid. Let the mixture rest for 5 minutes to allow the seeds to start absorbing the liquid.
- Prevent Clumping: After 5 minutes, stir the pudding mixture again to break up any clumps that may have formed as the chia seeds swell and absorb moisture.
- Chill to Set: Cover the container and refrigerate the mixture for at least 3 hours or overnight. This chilling time allows the pudding to thicken to a creamy, spoonable consistency.
- Serve and Garnish: Once chilled, stir the pudding once more to ensure an even texture, then portion it into serving jars or bowls. Garnish each serving with your choice of lemon zest curls, coconut flakes, fresh berries, or a dollop of whipped cream or coconut yogurt.
Notes
- For a vegan option, use maple syrup instead of honey as your sweetener.
- Ground turmeric is optional and adds a subtle earthiness and vibrant color without altering the flavor.
- Gel food coloring is entirely optional and used purely for aesthetic purposes.
- For best results, make the pudding the night before to allow sufficient chilling time.
- Stirring the pudding after initial setting prevents chia seeds from clumping and ensures a smooth, creamy texture.
- This pudding can be stored in the refrigerator for up to 3 days.
Find it online: https://oliviabakes.com/lemon-chia-seed-pudding-recipe/
