Lemon Chia Pudding
This recipe is adapted from a recipe by Vegan Richa…
It’s a lovely, tart and sweet lemon curd pudding that is just in time for summer treats and can be enjoyed frozen!
On hot days, we all need something to refresh and fill us up for a snack or breakfast. Cue Lemon + chia! Lemon zest and juice and mixed with full fat coconut milk and sweetener. Then some chia seeds are mixed in to make it into a thick creamy pudding. Heaven in a cup!
The lemon zest + juice + coconut milk + sweetener is delicious by itself and can substitute as a thinner lemon curd when chilled. Chia seeds make it into one filling and delicious pudding or treat. Add more or less turmeric for the color.
- Zest of a large lemon (or 2 small lemons)
- Juice of 2 large lemons
- 1 13.5 or 15 oz can full fat coconut milk (about 1.5 cups)
- ¼ cup water (optional)
- 3 tbsp or more sweetener (I use raw sugar)
- a good pinch of salt
- ¼ tsp or more turmeric
- 3 tbsp or more chia seeds ( 5 to 6 tbsp for well set pudding)
Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
Taste and adjust sweet and tang. Add more lemon juice or zest to taste and mix/blend in.
Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
Garnish with whipped coconut cream and lemon zest and serve.
Variation: Use lime juice and zest for Lime pudding.
For a thicker, more set pudding, use 1 tbsp more chia seeds. Chia seeds take at least overnight to hydrate and fully set the pudding.
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