This Yummy Lemon Cream Chia Pudding is a refreshing, light, and tangy treat that’s perfect for breakfast, a midday snack, or a guilt-free dessert. The smooth lemon flavor combined with creamy texture and the tiny crunch of chia seeds makes this pudding a delightful bite every time.
Why You’ll Love This Recipe
I love how simple and satisfying this chia pudding is. It’s made with just a few wholesome ingredients, takes only minutes to prepare, and can be made ahead of time. The lemon zest and juice give it a bright, citrusy flavor that pairs beautifully with the creamy base. Plus, it’s naturally dairy-free, gluten-free, and packed with nutrients like omega-3s and fiber.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup unsweetened almond milk (or any plant-based milk)
1/2 cup canned full-fat coconut milk
3 tablespoons chia seeds
2 tablespoons maple syrup (adjust to taste)
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
A pinch of sea salt
directions
In a medium bowl or jar, I combine the almond milk and coconut milk until smooth.
I stir in the lemon juice, lemon zest, maple syrup, vanilla extract, and sea salt.
I whisk in the chia seeds until evenly distributed.
I let the mixture sit for about 10 minutes, then stir again to prevent clumping.
I cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
Before serving, I give it a good stir and top with fresh berries, coconut flakes, or a bit more lemon zest if I like.
Servings and timing
This recipe makes 2 servings. It takes about 5 minutes to prep, and at least 4 hours to set in the fridge (overnight works best).
Variations
I sometimes swap the almond milk for oat milk or regular dairy milk for a different creaminess. For added protein, I stir in a scoop of vanilla protein powder. If I’m in the mood for extra tang, I use Greek yogurt instead of coconut milk. I also like mixing in a handful of fresh blueberries or raspberries for a fruity twist.
storage/reheating
I store the lemon cream chia pudding in an airtight container in the fridge for up to 5 days. There’s no need to reheat—it’s meant to be enjoyed cold. If it thickens too much, I stir in a splash of milk before serving.
FAQs
What does chia pudding taste like?
Chia pudding has a slightly nutty taste with a creamy texture and tiny seed crunch. With lemon cream flavor, it becomes tangy, fresh, and lightly sweet.
Can I make this recipe vegan?
Yes, it’s already vegan when I use plant-based milk and maple syrup. It’s fully dairy-free and egg-free.
Can I use bottled lemon juice instead of fresh?
I can, but I prefer fresh lemon juice for the best flavor. The zest adds a lot of brightness that bottled juice won’t have.
How do I know when the chia pudding is ready?
It should be thick and spoonable, similar to traditional pudding. I usually chill it overnight for the best consistency.
Can I freeze chia pudding?
I don’t recommend freezing it—it tends to change the texture. It’s best enjoyed fresh within a few days of making.
Conclusion
This Yummy Lemon Cream Chia Pudding is one of my go-to recipes for a healthy and delicious treat. It’s easy, refreshing, and perfect for prepping ahead. Whether I enjoy it as breakfast or dessert, it always hits the spot.
