Lemon Chia Seed Pudding Recipe

Introduction

This Lemon Chia Seed Pudding is a refreshing and creamy treat that’s naturally sweetened and packed with wholesome ingredients. With bright lemon flavor and a delicate texture, it’s perfect for a healthy breakfast or light dessert.

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 together the coconut milk, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric if using. Mix until fully combined and smooth. If you choose to add gel food coloring, whisk it in now until evenly blended.
2. Step 2: Stir in the chia seeds thoroughly to ensure they are evenly distributed. Let the mixture sit for 5 minutes, then stir again to prevent the seeds from clumping as they start to absorb the liquid.
3. Step 3: Cover the mixture and refrigerate for at least 3 hours or preferably overnight. The chia seeds will expand and create a creamy, spoonable pudding texture.
4. Step 4: Before serving, give the pudding a good stir for an even consistency. Spoon it into jars or bowls and top with your favorite garnishes like lemon zest curls, coconut flakes, fresh berries, or a dollop of whipped cream or coconut yogurt.

Tips & Variations

• For a dairy-free option, stick with coconut milk and sweeten with maple syrup or honey.
• If you prefer a less tangy pudding, reduce the lemon juice slightly or add more sweetener to balance the flavor.
• Add a pinch of ground ginger or cardamom for a warm, spicy twist.
• For thicker pudding, increase chia seeds to ⅔ cup.
• Use fresh seasonal berries as topping to add natural sweetness and color.

Storage

Store the pudding covered in the refrigerator for up to 4 days. Stir well before serving as it may thicken over time. It can be enjoyed cold straight from the fridge or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of coconut milk?

Yes, you can use almond milk, oat milk, or any other plant-based milk, but the texture may be slightly less creamy since coconut milk is thicker and richer.

How long does it take for chia seeds to absorb the liquid?

Chia seeds generally begin absorbing liquid within a few minutes, but for the best texture, refrigerate the mixture for at least 3 hours or overnight to allow full gel formation.

Lemon Chia Seed Pudding Recipe

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★★★★★

4.7 from 121 reviews

A refreshing and creamy Lemon Chia Seed Pudding made with full-fat coconut milk, fresh lemon juice, and natural sweeteners. This vibrant, dairy-free dessert is packed with chia seeds for a nutritious texture and can be personalized with various toppings for a perfect healthy treat.

• Author: Lara
• 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 1x2x3x

Pudding Base

• 1½ 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)

Additional

• ½ cup chia seeds

Suggested Toppings

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

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

• For best results, use full-fat coconut milk to achieve a rich and creamy texture.
• You can substitute maple syrup with honey or another liquid sweetener to taste.
• For a vibrant yellow color, add turmeric or yellow gel food coloring, but both are optional.
• Allow at least 3 hours or overnight to fully set for optimal pudding texture.
• This pudding keeps well covered in the fridge for up to 3 days.
• Be sure to stir the mixture after the first 5 minutes to avoid chia seed clumping.

Keywords: lemon chia seed pudding, dairy-free pudding, coconut milk pudding, vegan dessert, healthy chia pudding, lemon dessert