We love a lemon dessert and this Lemon Chia Pudding is creamy, refreshing and naturally sweet, and makes a nice change from a chocolate dessert. It is also a great high fibre dessert with 4 grams of fibre per little pot, and only 115 calories too.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
This lemon chia pudding is made with coconut milk, almond milk, Greek yogurt, maple syrup, vanilla, fresh lemon juice, lemon zest and chia seeds, then left to thicken in the fridge until spoonable.
It is a lovely make-ahead addition to breakfast, a snack or light dessert. It looks perfect for a lighter dinner party option when served in small glasses with a spoonful of Greek yogurt, extra lemon zest and a thin lemon slice on top.
This is creamy, sweet, and a little bit of a sharp tang from the lemon. The perfect spring/summer recipe.
It is also a brilliant meal prep recipe because the chia pudding needs time to set, so you can make it the night before and have breakfast/snacks ready for the next day.
Looking for more chia seed recipes? Why not try our creamy Blueberry Chia Pudding, easy 10 Minute Chia Seed Jam or our delicious Superfood Porridge.
Jump to:
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Coconut milk - You can use reduced fat or full fat.
- Almond milk - It needs to be a dairy-free milk, as this helps to stop it curdling when mixed with the lemon juice.
- Yogurt - A thick Greek yogurt. Any fat percentage will work, but full-fat will give the best creamiest flavour. You could use blended cottage cheese instead.
- Maple syrup - You can use honey instead.
- Vanilla - Make sure it is extract, and not essence.
- Lemon - Juice and zest. Prefer lime? You can use that instead or even make an orange version.
- Chia seeds - You can use white or black chia seeds.
Lemon Chia Pudding Variations
Cheesecake-style - Add a little extra Greek yogurt and a crushed digestive biscuit or granola layer at the bottom of each glass.
Lemon-Berry - Add fresh raspberries, blueberries or strawberries before serving.
Tropical - Use full-fat coconut milk and top with mango, passion fruit or toasted coconut.
Dairy-free - Use coconut yogurt instead of Greek yogurt. Choose a thick yogurt for the best texture.
Higher Protein - Use high-protein Greek yogurt and add a spoonful of vanilla protein powder to the liquid mixture before stirring in the chia seeds.
How To Make Lemon Chia pudding
Step 1
Put all of the ingredients into a mixing bowl.
Step 2
Mix well until everything is combined.
Step 3
Pour the mixture into serving glasses and refrigerate for 6 hours.
Meal Prep and Storage
Meal Prep - This lemon chia pudding is ideal for meal prep because it needs time to thicken in the fridge. You can make it the night before and portion it straight into jars or serving glasses.
For easy grab-and-go breakfasts, divide the mixture into individual lidded jars. Add the toppings just before serving so the yogurt looks fresh and the lemon slice stays bright.
You can also make a larger batch in one bowl and spoon it into glasses when needed. This is useful if you are serving it as a healthy dessert or brunch option.
Store - Store lemon chia pudding covered in the refrigerator for up to 4 days. Keep it in airtight jars or containers to stop it from absorbing fridge smells.
If adding decorative toppings such as lemon slices, extra zest or yogurt, it is best to add them just before serving. The pudding itself keeps well, but fresh toppings look and taste better when added at the end.
This recipe is not ideal for freezing, as the texture of chia pudding and yogurt can change once defrosted.
Dannii's Top Tips
- Stir the chia pudding twice before chilling. Chia seeds start absorbing liquid quickly, and a second stir helps create an even, smooth texture.
- Use fresh lemon zest for the best flavour. The zest contains the lemon oils, which gives the pudding a much stronger lemon taste than juice alone.
- Adjust the sweetness to your taste. If you are serving this as breakfast, 2 tablespoons of maple syrup may be enough. If you are serving it as a dessert, you may prefer 3 tablespoons.
- If the pudding is too thick after chilling, stir in a splash of almond milk before serving. If it is too thin, add another teaspoon or two of chia seeds and chill for longer.
- For the creamiest texture, use full-fat coconut milk. For a lighter version, use light coconut milk or more almond milk.
- If you want a vibrant yellow colour, add a pinch of turmeric powder!
Frequently Asked Questions
Chia pudding usually takes at least 4 hours to thicken, but 6 hours gives a much better texture. Overnight is best if you want it thick, creamy and fully set.
Chia seeds can clump if they are not stirred properly. Stir the mixture when you first add the chia seeds, then stir again after 5 to 10 minutes before refrigerating.
More Lemon Recipes
If you've tried this lemon chia seed pudding, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Lemon Chia Pudding
Ingredients
- 250 g (1 cups) of 0% Fat Free Greek yogurt
- 60 ml (0.25 cup) of Light coconut milk
- 180 ml (0.77 cup) of Almond milk
- 70 g (0.5 cup) of Chia seeds
- 2 tablespoons of Maple syrup
- 1 teaspoon of Vanilla extract
- 2 tablespoons of Lemon juice
- 1 teaspoon of Lemon zest
Instructions
- Put all of the ingredients into a mixing bowl.
- Mix well until everything is combined.
- Pour the mixture into serving glasses and refrigerate for 6 hours.
Recipe Tips
- Stir the chia pudding twice before chilling. Chia seeds start absorbing liquid quickly, and a second stir helps create an even, smooth texture.
- Use fresh lemon zest for the best flavour. The zest contains the lemon oils, which gives the pudding a much stronger lemon taste than juice alone.
- Adjust the sweetness to your taste. If you are serving this as breakfast, 2 tablespoons of maple syrup may be enough. If you are serving it as a dessert, you may prefer 3 tablespoons.
- If the pudding is too thick after chilling, stir in a splash of almond milk before serving. If it is too thin, add another teaspoon or two of chia seeds and chill for longer.
- For the creamiest texture, use full-fat coconut milk. For a lighter version, use light coconut milk or more almond milk.
Nutritional Information
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Comments
No Comments