I still make this lemon chia seed pudding when I want something bright, make-ahead, and just a little bit special. The lemon cuts through the creamy coconut base, and the chia seeds give a custardy texture without any cooking. It’s one of those desserts (or breakfasts) I can pull from the fridge and dress up in seconds. If you like chilled, protein-forward puddings, you may also enjoy this creamy cottage cheese pudding for a different kind of tang.
Why you’ll love this dish
This pudding hits several sweet spots: it’s quick to assemble, naturally gluten-free, and easy to scale for guests. The combination of full‑fat canned coconut milk and lemon creates a silky mouthfeel that feels indulgent but is largely plant-based. It’s perfect for brunches, light desserts after a heavy meal, or an on-the-go breakfast when topped with fruit and a spoonful of yogurt. Plus, you can make it a day ahead—ideal for entertaining without last-minute stress.
“Bright, creamy, and effortless—this is my go-to no-bake dessert for warm evenings.”
How this recipe comes together
Start by whisking the wet ingredients so the maple syrup dissolves and the lemon zest infuses the coconut milk. Add chia seeds and stir vigorously to avoid clumps. The seeds absorb liquid and swell into a jammy gel over a few hours in the fridge. After it sets, a quick stir restores creaminess and you’ll be ready to portion and top.
What you’ll need
- 1 1/2 cups Coconut milk, full-fat from a can (use the solid + liquid for richness; bottled coconut milk is thinner)
- 1/4 cup Lemon juice, fresh (about 1–2 lemons)
- 1 tbsp Lemon zest, finely grated
- 3 tbsp Maple syrup or honey (maple for vegan)
- 1/2 cup Chia seeds
- 1 Pinch Sea salt
- 1 tsp Vanilla extract, pure
- Fresh berries, for serving
- Coconut flakes, for garnish
- Lemon zest curls, for garnish
- Whipped cream or coconut yogurt, for topping
Notes: If you want a smoother texture, blend the mixture briefly before chilling. For a lighter version, swap half the coconut milk for almond or oat milk, but expect a slightly looser set.
Directions to follow
- In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, maple syrup (or honey), sea salt, and vanilla. Make sure the maple syrup is fully incorporated.
- Add the chia seeds and stir well until every seed is suspended and there are no obvious clumps.
- Cover the bowl and refrigerate for at least 3 hours, or overnight. The chia will absorb the liquid and thicken into a pudding-like consistency.
- Once set, give the pudding a good stir to smooth it out. Spoon into cups and top with fresh berries, coconut flakes, a curl of lemon zest, and a dollop of whipped cream or coconut yogurt.
Best ways to enjoy it
Serve chilled in individual glasses for an elegant presentation. Layer with berry compote or lemon curd for a trifle-style parfait. For breakfast, add granola and extra yogurt for crunch and protein. It also pairs beautifully with warm baked goods—try it alongside a slice of cottage cheese bread pudding for a more substantial brunch spread.
How to store & freeze
Refrigerate: Transfer leftovers to an airtight container and keep in the fridge up to 4–5 days. Stir before serving—texture firms over time but loosens with a good mix.
Freeze: Freezing is possible but not ideal; thawed chia puddings can separate and become slightly grainy. If you must freeze, use an airtight freezer-safe container for up to 1 month and expect to stir vigorously after thawing.
Food safety: Always use clean utensils to scoop servings and keep the pudding refrigerated between uses to avoid bacterial growth.
Pro chef tips
- Prevent clumps by whisking the chia into a small amount of liquid first (a slurry), then pouring that into the rest of the coconut milk while whisking.
- For the creamiest texture, blend the assembled mix for 20–30 seconds before chilling—this breaks down seeds slightly and produces a smoother set.
- Use full‑fat canned coconut milk for stability; low-fat or carton milks may require more chia (add 1–2 extra tablespoons) to thicken.
- Adjust acidity: if the lemon flavor is too sharp after chilling, stir in a teaspoon of maple syrup or a splash of coconut yogurt to balance it.
Creative twists
- Blueberry-Lemon: Fold in a spoonful of blueberry compote before chilling.
- Lavender Lemon: Add 1/4 tsp culinary lavender to the warm coconut milk (strain before adding chia) for a floral note.
- Matcha Citrus: Swap half the lemon zest for a teaspoon of matcha powder for an earthy color-and-flavor twist.
- Protein Boost: Blend in a scoop of vanilla protein powder with the wet ingredients for a breakfast-focused pudding.
- Nutty Crunch: Top with toasted almonds or pistachios for texture contrast.
Common questions
Q: How long does this take to set?
A: Prep is about 10 minutes. Chilling takes at least 3 hours; overnight gives the best texture.
Q: Can I make this vegan?
A: Yes—use maple syrup instead of honey and coconut yogurt or plant-based whipped cream for topping.
Q: Why did my pudding stay runny?
A: Either not enough chia relative to liquid, or it didn’t chill long enough. Add 1 tablespoon more chia, stir, and refrigerate another hour.
Q: Are chia seeds safe to eat every day?
A: Yes for most people. They’re high in fiber and omega‑3s. Start with small amounts if you’re not used to a lot of fiber and drink water with them.
Q: Can I use bottled coconut milk or almond milk?
A: Bottled coconut milk is thinner and will produce a looser pudding—use extra chia. Almond or oat milk work but will be less rich; consider reducing liquid or increasing chia by 1–2 tablespoons.
Conclusion
This lemon chia seed pudding is a refreshingly simple make-ahead dessert that doubles as a nutritious breakfast. The recipe’s flexibility—swap sweeteners, add flavors, or blend for silkiness—keeps it useful year-round. For another approachable lemon-and-chia take, see Lemon Chia Pudding – Delish Knowledge.
Print
Lemon Chia Seed Pudding
- Total Time: 180 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A bright and creamy lemon chia seed pudding that is easy to prepare, perfect for breakfasts or desserts.
Ingredients
- 1 1/2 cups Coconut milk, full-fat from a can
- 1/4 cup Lemon juice, fresh
- 1 tbsp Lemon zest, finely grated
- 3 tbsp Maple syrup or honey
- 1/2 cup Chia seeds
- 1 Pinch Sea salt
- 1 tsp Vanilla extract, pure
- Fresh berries, for serving
- Coconut flakes, for garnish
- Lemon zest curls, for garnish
- Whipped cream or coconut yogurt, for topping
Instructions
- In a medium bowl, whisk together the coconut milk, lemon juice, lemon zest, maple syrup (or honey), sea salt, and vanilla until well combined.
- Add the chia seeds and stir well until every seed is suspended and there are no clumps.
- Cover the bowl and refrigerate for at least 3 hours, or overnight, to thicken.
- Once set, stir the pudding to smooth it out, then portion into cups.
- Top with fresh berries, coconut flakes, lemon zest curls, and a dollop of whipped cream or coconut yogurt before serving.
Notes
If you want a smoother texture, blend the mixture briefly before chilling. For a lighter version, swap half the coconut milk for almond or oat milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chill
- Cuisine: Vegan