Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A fresh and creamy lemon chia seed pudding made with plant-based milk, fresh lemon juice and zest, sweetened lightly with maple syrup or honey. This pudding is thickened naturally by chia seeds, perfect for a grab-and-go breakfast or a low-sugar snack.

  • Total Time: 3 hours 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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. Whisk the base together: In a mixing bowl or large jar, whisk the coconut milk, fresh 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 until evenly blended.
  2. Add the chia seeds: Stir in the chia seeds thoroughly to distribute 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 until thickened to creamy, spoonable texture.
  4. (Optional) For a smoother texture: Pulse the mixture a few times in a high-speed blender before chilling to soften the seeds without losing thickness.
  5. Stir and serve: Give the chilled pudding a final stir to ensure even consistency. Spoon into serving jars or bowls and top with desired toppings such as lemon zest curls, coconut flakes, fresh berries, whipped cream, or coconut yogurt.

Notes

Use full-fat canned coconut milk and finely microplaned lemon zest for best color and texture., Turmeric adds a natural warm hue without altering flavor but is optional., Gel food coloring can enhance vibrancy without changing taste., Fresh lemon juice is essential for bright, fresh lemon flavor; avoid bottled juice due to acidity and dull flavor., A second stir 5 minutes after mixing prevents clumps and separation., Room temperature milk helps chia seeds absorb liquid better., Store pudding sealed in the fridge for up to 4 days; avoid freezing as texture degrades., For extra creaminess, blend the mixture a few pulses before chilling., Do not add extra chia seeds to fix runny pudding; patience is key.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast, Snack, Dessert

Nutrition

  • Serving Size: 1 serving
  • Calories: 297
  • Fat: 22g
  • Carbohydrates: 24g
  • Protein: 6g