Lemon Cream Chia Pudding Recipe
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.
- 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
Scale
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
- 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.
- Add Chia Seeds: Stir in the chia seeds thoroughly, making sure they are evenly dispersed throughout the liquid to prevent clumping.
- 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.
- Stir Again: After refrigeration, give the pudding a good stir to break up any clumps and ensure a smooth texture.
- Add Creaminess: For a richer pudding, gently fold in Greek yogurt or coconut cream until fully incorporated.
- 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
Find it online: https://islawhite.com/lemon-cream-chia-pudding-recipe/
