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Lemon Chia Pudding Recipe

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4.1 from 4 reviews

This refreshing and nutritious Lemon Chia Pudding combines creamy coconut milk with zesty lemon, sweet maple syrup, and antioxidant-rich turmeric for a vibrant, healthy treat. Packed with chia seeds for omega-3s and fiber, it’s easy to prepare and perfect for breakfast or a light dessert, topped with your favorite berries, nuts, and seeds.

  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings

Ingredients

Liquid Base

  • 1 13.5 ounce can coconut milk (about 1 1/2 cups)
  • Water, enough to make total 2 cups liquid

Flavorings

  • 2 teaspoons lemon zest, organic preferred
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon turmeric
  • 1/4 cup maple syrup

Optional Protein

  • 2 scoops collagen (optional, adds extra protein, not vegan)

Thickener

  • 3-5 tablespoons chia seeds

Toppings (Optional)

  • Berries – blueberries, raspberries
  • Nuts – pistachio, walnuts
  • Seeds – hemp, sunflower
  • Shredded coconut
  • Cacao nibs

Instructions

  1. Prepare the liquid base: Measure out the coconut milk and add enough water to make a total of 2 cups of liquid. This dilutes the coconut milk for the perfect pudding texture.
  2. Mix ingredients: In a medium bowl, combine the coconut milk and water mixture with lemon zest, fresh lemon juice, maple syrup, turmeric, and collagen powder if using. Whisk these together thoroughly until well blended.
  3. Add chia seeds: Stir in the chia seeds evenly. Allow the mixture to sit for 20 minutes, stirring every 5 minutes to prevent clumping and ensure chia seeds absorb the liquid evenly and thicken the pudding.
  4. Adjust sweetness and flavor: Taste the pudding; add more maple syrup for sweetness or extra lemon juice for a tangier flavor to suit your preference.
  5. Chill: Transfer the pudding to the refrigerator and chill overnight for best texture. If short on time, you can eat it after 30 minutes but it will be less thick.
  6. Serve: Garnish with extra lemon zest and your choice of berries, nuts, seeds, shredded coconut, or cacao nibs for added texture and flavor.
  7. Store: Keep any leftovers in a sealed jar in the refrigerator for up to 5 days. The pudding will thicken over time; thin it out with a splash of coconut milk if needed before serving.

Notes

  • Use organic lemon zest for the freshest citrus flavor and to avoid pesticides.
  • Adjust the amount of chia seeds based on your preferred thickness; 3 tablespoons will yield a looser pudding, 5 tablespoons a thicker consistency.
  • The collagen powder is optional and adds extra protein but is not vegan-friendly.
  • Flavors improve if pudding is refrigerated overnight, but it’s fine to eat sooner if needed.
  • Store pudding in airtight container to maintain freshness up to 5 days.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Low Lactose

Find it online: https://monicarecipes.com/lemon-chia-pudding-recipe/