Name: Lemon Curd Chia Pudding Recipe
Prep time: 10 min
Total time: 8 h 10 min
Cuisine: American
Ingredients: Zest of a large lemon (or 2 small lemons); Juice of 2 large lemons; 13.5 or 15 oz can full fat coconut milk (about 1.5 cups); 1/4 cup water (optional); 3 tbsp or more sweetener (I use raw sugar); A good pinch of salt; 1/4 tsp or more turmeric; 3 tbsp or more chia seeds (5 to 6 tbsp for well set pudding); Whipped coconut cream; Lemon zest

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Introduction

This Lemon Curd Chia Pudding is a refreshing and tangy treat that’s both nutritious and easy to prepare. Combining bright lemon flavors with creamy coconut milk and chia seeds, it’s perfect for a light breakfast or a healthy dessert.

The image shows a clear glass bowl filled with a thick, creamy yellow sauce that has small brown and black mustard seeds mixed throughout. A spoon, held by a woman's hand, is lifting a generous spoonful of the sauce above the bowl, displaying its smooth and slightly chunky texture. The bowl sits on a white marbled surface. The sauce has a glossy appearance, and the tiny seeds add texture and interest to the otherwise smooth and creamy layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Zest of a large lemon (or 2 small lemons)
Juice of 2 large lemons
13.5 or 15 oz can full fat coconut milk (about 1.5 cups)
1/4 cup water (optional)
3 tbsp or more sweetener (raw sugar recommended)
A good pinch of salt
1/4 tsp or more turmeric
3 tbsp or more chia seeds (5 to 6 tbsp for well set pudding)

Instructions

Step 1: In a blender, combine the lemon zest, lemon juice, coconut milk, water (if using), sweetener, salt, and turmeric. Blend until the mixture is smooth and well combined.
Step 2: Add the chia seeds to the blender and pulse once or twice just to distribute them evenly without fully blending.
Step 3: Taste the mixture and adjust sweetness or tanginess by adding more lemon juice or zest as desired. Blend again briefly to mix.
Step 4: Pour the mixture into serving glasses or jars. Refrigerate overnight to let the chia seeds swell and the pudding set. Stir once after about an hour if needed to redistribute the seeds.
Step 5: Before serving, garnish with whipped coconut cream and a sprinkle of lemon zest for extra flavor and a pretty presentation.

Tips & Variations

Use more chia seeds if you prefer a thicker, spoonable pudding texture.
Substitute raw sugar with honey, maple syrup, or agave nectar to suit your taste or dietary needs.
Add a splash of vanilla extract or a pinch of ginger for a flavor twist.
For a lower-fat option, use light coconut milk or substitute part of the coconut milk with almond milk, though the texture may be thinner.

Storage

Store the chia pudding covered in the refrigerator for up to 3 days. Stir well before serving if it has separated. It can be enjoyed cold straight from the fridge or allowed to sit a few minutes at room temperature for a creamier taste.

How to Serve

The image shows two glass cups filled with a light green creamy mousse that has small specks throughout, topped with a dollop of white whipped cream and small pieces of yellow zest. Each mousse layer is smooth with a slightly frothy texture on the surface. The cups are placed on a wooden board with a handle, and the setting has warm natural light casting soft shadows, creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without a blender?

Yes, you can whisk the lemon zest, juice, coconut milk, water, sweetener, salt, and turmeric together by hand until well combined, then stir in the chia seeds. Just make sure to mix thoroughly to prevent clumps.

How do I know when the chia pudding is ready?

The pudding is ready when the chia seeds have absorbed the liquid and the mixture has thickened to a creamy, gel-like consistency—usually after at least 4 hours or preferably overnight in the fridge.