Description
A refreshing, creamy, and tangy lemon chia pudding made with plant-based ingredients. Perfect for breakfast, snack, or a light dessert.
Ingredients
- 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
Instructions
- In a medium bowl or jar, combine the almond milk and coconut milk until smooth.
- Stir in the lemon juice, lemon zest, maple syrup, vanilla extract, and sea salt.
- Whisk in the chia seeds until evenly distributed.
- Let the mixture sit for about 10 minutes, then stir again to prevent clumping.
- Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
- Before serving, stir well and top with fresh berries, coconut flakes, or extra lemon zest if desired.
Notes
- Store in the fridge for up to 5 days in an airtight container.
- If pudding becomes too thick, stir in a splash of milk before serving.
- Optional toppings: fresh berries, coconut flakes, lemon zest.
- Can substitute almond milk with oat or dairy milk for variation.
- Add vanilla protein powder for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
