Yummy Lemon Cream Chia Pudding Recipe
This Yummy Lemon Cream Chia Pudding is a refreshing and healthy dessert or breakfast option. Combining the tangy brightness of fresh lemon juice and zest with creamy almond milk and the natural sweetness of maple syrup, this chia pudding offers a smooth, delightful texture enhanced by optional Greek yogurt or coconut cream. It’s easy to prepare, requires no cooking, and is perfect for a make-ahead nutritious treat.
- 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: Gluten Free
Ingredients
Scale
Chia Pudding Base
- 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
Optional Creaminess Add-ins
- 1/4 cup Greek yogurt or coconut cream
Instructions
- Mix Liquid Ingredients: In a medium-sized bowl, whisk together the almond milk, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until all the ingredients are well combined and smooth.
- Add Chia Seeds: Stir in the chia seeds thoroughly, making sure they are evenly distributed throughout the liquid to ensure consistent texture.
- Thicken: Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight. This resting period allows the chia seeds to absorb the liquid and swell, forming a thick, pudding-like consistency.
- Stir Again: After refrigeration, take out the pudding and give it a good stir to break up any clumps and ensure even texture.
- Add Creaminess: Mix in the Greek yogurt or coconut cream if you desire a richer, creamier pudding. Stir well to combine.
- Serve: Spoon the chia pudding into serving dishes. Garnish with additional lemon zest or fresh berries if you like, and serve chilled for a refreshing experience.
Notes
- Chia seeds expand significantly; make sure to fully hydrate them to avoid a gritty texture.
- You can substitute almond milk with any milk: dairy, soy, oat, or coconut milk depending on your preference or dietary needs.
- Adjust sweetness by increasing or decreasing maple syrup or honey to taste.
- For a vegan version, use maple syrup and coconut cream instead of honey and Greek yogurt.
- To speed up thickening, occasionally stir the pudding during the first hour of refrigeration.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Keywords: chia pudding, lemon chia pudding, vegan pudding, healthy dessert, no-cook pudding, gluten free dessert, dairy free dessert
Find it online: https://amayaharis.com/yummy-lemon-cream-chia-pudding-recipe/
