Easy Lemon Chia Pudding
This easy lemon chia seed pudding is energy-boosting! It's perfect to prep ahead for tomorrow or the week. Naturally dairy free, gluten free, keto, paleo, yet the fresh lemon and coconut make this sooo creamy and delicious.
Ingredients
- 1 can of coconut milk*
- 1 ½ cups milk (any kind works)
- 1 lemon 8 teaspoon + 2 tablespoon lemon juice, and zest
- 8 tablespoon chia seeds (2 tablespoon per pudding)
- 8 teaspoon + 2 tablespoon honey or maple syrup
Instructions
Lemon:
- Zest and juice your lemon.
Cream topping:
- Start by removing the coconut cream from the top of the can of coconut milk, it should be about 1 cup. Place it in a small bowl, add 2 tablespoon of fresh lemon juice and 2 tablespoon of honey or the sweetener you are using. Stir well until smooth, then cover and place this in the fridge.
Milk:
- In a glass measuring cup that can measure at least 2 cups, place the ‘coconut water’ this is whatever is remaining in the coconut milk can, it should be about 1 cup. Add milk until you have 2 cups in total. Set aside.
Assembling puddings:
- Get out four small jars or containers with lids. In each jar place: 2 tablespoon of chia seeds, 2 teaspoon of lemon juice, 1 teaspoon of lemon zest, 2 teaspoon of sweetener. Then add ½ cup of the milk mix to each jar. (If there is any leftover lemon zest, save this to use as a topping.)
- Stir each jar well until all the seeds are combined with the liquid. Wait 10 minutes and stir them one more time before placing a lid on each jar and putting the chia puddings into the fridge.
- Leave the chia puddings in the fridge for at least 4 hours to form a pudding. When the chia seed pudding is thick place the prepped coconut cream on top and sprinkle with any remaining lemon zest. Serve and enjoy! Keep in the fridge and eat within 5-7 days.
Notes
These can be eaten after 20 minutes of waiting for them to thicken however they will not be a pudding texture.
*Coconut milk: For the full fat coconut cream layer be sure to use a good-quality can of coconut milk. Brands in Canada that I would recommend are Western Family, Thai Kitchen, Cha's Organics. Do not use cans of Aroy-D as this milk does not have full fat. Often you can shake the can to see if it's thick or even seems solid - the thicker the better.
To easily separate the coconut cream and the coconut water from the can: place the can in the fridge for hours (or days) before using. Then the cream goes to the top of the can and you can easily scoop the coconut cream off the top.
Lemon: Use a fresh lemon and a micro zester to get more zest.
Vegan: Use maple syrup instead of honey.
Low sugar: Use monk fruit or stevia to sweeten.
Milk: Any milk will work. However, I think almond, cashew, oat, cow, or more coconut, would go best with the coconut flavors.
To avoid clumpy pudding: Stir the chia seeds well. Then wait 10 minutes and stir again to make sure all the seeds are incorporated with the milk.
Nutrition
Calories: 452kcalCarbohydrates: 34gProtein: 10gFat: 34gSaturated Fat: 24gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 11mgSodium: 55mgPotassium: 542mgFiber: 11gSugar: 20gVitamin A: 167IUVitamin C: 18mgCalcium: 288mgIron: 4mg
Tried this recipe?Let us know how it was!