Easy Lemon Chia Pudding

Lemon zest on coconut cream on lemon chia pudding in a jar.

With 10 grams of protein, this lemon chia seed pudding is perfect to meal prep and for enjoying on the go. This lemon flavor is luscious and delectable.

Prep Time20

Cook Time4

Total Time4 20

Servings: puddings

Author: Danika Vanderpyl

Ingredients

1 can of coconut milk*
1 ½ cups milk (any kind works)
1 lemon (8 teaspoon and 2 tablespoon lemon juice, and zest)
8 tablespoons chia seeds (2 tablespoon per pudding)
8 teaspoons and 2 tablespoons 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 tablespoons of fresh lemon juice and 2 tablespoons of honey or the sweetener you are using. Stir well until smooth, then cover and place 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 tablespoons of chia seeds, 2 teaspoons of lemon juice, 1 teaspoon of lemon zest, and 2 teaspoons 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 have a thick 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, and 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 to avoid any lumps. Then wait 10 minutes and stir again to make sure all the seeds are incorporated with the milk.

Nutrition