Lemon Cream Chia Pudding Recipe

Introduction

Lemon Cream Chia Pudding is a refreshing and nutritious dessert that combines the tartness of lemon with the creamy texture of chia seeds. This easy-to-make pudding is perfect for breakfast, a snack, or a light dessert that feels indulgent yet wholesome.

Ingredients

• 1/2 cup chia seeds
• 2 cups almond milk (or milk of your choice)
• 1/4 cup fresh lemon juice
• Zest from 1 lemon
• 2-3 tablespoons maple syrup (or honey, to taste)
• 1/2 teaspoon vanilla extract
• 1/4 cup Greek yogurt or coconut cream (optional for extra creaminess)

Instructions

1. Step 1: In a medium-sized bowl, whisk together the almond milk, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until well combined.
2. Step 2: Stir in the chia seeds, making sure they are evenly distributed throughout the liquid.
3. Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. Step 4: After refrigeration, stir the pudding thoroughly to break up any clumps.
5. Step 5: If desired, mix in Greek yogurt or coconut cream to add extra creaminess.
6. Step 6: Spoon the pudding into serving dishes and garnish with additional lemon zest or fresh berries, if you like.

Tips & Variations

• For a sweeter pudding, adjust the maple syrup or honey to taste before refrigerating.
• Use coconut milk instead of almond milk for a tropical twist and richer texture.
• Add a handful of fresh berries or chopped nuts for added texture and flavor.
• If you prefer a smoother pudding, blend the mixture before chilling for a creamy consistency.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and if the pudding thickens too much, loosen it with a splash of almond milk or your preferred milk. It tastes best chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute almond milk with any milk of your choice such as coconut milk, soy milk, dairy milk, or oat milk. Each will slightly alter the flavor and texture but still work well.

Is the Greek yogurt or coconut cream necessary?

No, adding Greek yogurt or coconut cream is optional. It gives the pudding a richer and creamier texture but the pudding will still be delicious without it.

Lemon Cream Chia Pudding Recipe

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★★★★★

4.9 from 149 reviews

Lemon Cream Chia Pudding is a refreshing and nutritious dessert or snack that combines the tangy brightness of fresh lemon with the creamy texture of chia seeds soaked in almond milk. Naturally sweetened with maple syrup and optionally enriched with Greek yogurt or coconut cream, this pudding is a perfect balance of flavor and health benefits, providing omega-3 fatty acids, fiber, and vitamin C in each creamy spoonful.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Liquid Ingredients

• 2 cups almond milk (or milk of your choice)
• 1/4 cup fresh lemon juice
• Zest from 1 lemon
• 2–3 tablespoons maple syrup (or honey, to taste)
• 1/2 teaspoon vanilla extract

Chia Seeds

• 1/2 cup chia seeds

Optional Creaminess Enhancer

• 1/4 cup Greek yogurt or coconut cream (optional for extra creaminess)

Instructions

1. Mix Liquid Ingredients: In a medium-sized bowl, whisk together almond milk, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until the mixture is well combined and smooth.
2. Add Chia Seeds: Stir in the chia seeds thoroughly, making sure they are evenly dispersed throughout the liquid to prevent clumping.
3. Thicken: Cover the bowl tightly and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
4. Stir Again: After refrigeration, give the pudding a good stir to break up any clumps and ensure a smooth texture.
5. Add Creaminess: For a richer pudding, gently fold in Greek yogurt or coconut cream until fully incorporated.
6. Serve: Spoon the pudding into individual serving dishes and garnish with extra lemon zest or fresh berries if desired for a colorful and fresh presentation.

Notes

• Use any type of milk based on dietary preference, such as cow’s milk, oat milk, or soy milk.
• Adjust the sweetness by adding more or less maple syrup or honey to suit your taste.
• This pudding can be made a day ahead and stored in the refrigerator for up to 3 days.
• For a vegan option, use coconut cream instead of Greek yogurt and maple syrup instead of honey.
• Stir the pudding well after refrigeration to improve texture before adding the creamy ingredient and serving.

Keywords: chia pudding, lemon pudding, healthy dessert, vegan dessert, dairy-free pudding, gluten free dessert, low calorie snack