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Lemon Chia Seed Pudding

A refreshing twist on a classic dessert with a creamy texture, combining the tartness of fresh lemons with the health benefits of chia seeds.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 1.5 cups full-fat coconut milk from a can, well stirred—look for organic brands for a richer flavor
  • 0.25 cups fresh lemon juice about 2 lemons, best to use fresh juice
  • 1 tablespoon finely grated lemon zest make sure it’s from organic lemons
  • 3 tablespoons maple syrup or honey adjust to taste; local honey elevates the flavor
  • 1 teaspoon pure vanilla extract always use pure for depth of flavor
  • 0.5 cups chia seeds make sure they’re fresh for optimal absorption
  • pinch sea salt to balance the sweetness
  • 1/16 teaspoon ground turmeric optional, for a hint of color
  • 1-2 drops yellow gel food coloring optional, for enhanced vibrancy
Toppings
  • Extra lemon zest curls, coconut flakes, fresh berries, whipped cream or coconut yogurt Your choice!

Method
 

Preparation
  1. In a mixing bowl (or a large jar if you prefer to store it there), whisk together the coconut milk, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric (if you’re using it). Whisk until the mixture is completely combined and smooth—about 2 minutes should do the trick.
  2. Gradually stir in the chia seeds, making sure they are thoroughly mixed in to avoid clumping.
  3. Let the mixture sit for 5 minutes. This allows the chia seeds to soak up some liquid and expand. After 5 minutes, give it another good stir.
  4. Cover the bowl or jar and refrigerate for at least 3 hours (or overnight).
  5. Before serving, give the chilled pudding a final stir to ensure it’s creamy. Spoon it into serving jars or bowls, then top with your favorite toppings.

Notes

For a richer flavor, let the pudding chill overnight to meld flavors. Store leftovers in an airtight container in the fridge for 4-5 days. Can’t freeze this pudding as it might alter the texture.