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Lemon Curd Chia Pudding. 5 Ingredient Thick Lemon Coconut Milk Turmeric Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve with whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe. Pin this for later.Â
Its been getting cooler the past few days and I was wondering where the Summer went. Hint, remember the 2 weeks of unbreable heat? That was the PNW summer. Oh wait, the heat is back later this week.Â
On some of the super hot days, we all need something to refresh and fill us up for a snack or breakfast. Cue Lemon + chia! Lemon zest and juice and mixed with full fat coconut milk and sweetener. Then some chia seeds are mixed in to make it into a thick creamy pudding. Add some vanilla or other flavors of choice.Â
The lemon zest + juice + coconut milk + sweetener is super delicious by itself and can substitute as a thinner lemon curd when chilled. Chia seeds make it into one filling and delicious pudding or treat. Add more or less turmeric for the color or to make a Turmeric Lemon Chia Pudding. Be sure to let the chia seeds sit for a while for best results. And also hydrate well (drink water!) when eating decent amount of chia seeds in pudding or other form.Â
Serve with a dollop of coconut cream or whipped coconut or non dairy cream and a sprinkle of lemon zest. For variation, use lime juice and lime zest or lime bar pudding. So easy and so Good!
More summery treats from the blog. All GF
- Mango Mojito
- Orange cream floats
- Vegan Cookie dough Blizzard
- Mocha Milk shake
- Brownie Batter Chia Smoothie
This recipe is also in my second cookbook! Loads of meals and meals and some desserts in Vegan Richa’s Everyday Kitchen.
On another note, how hard it is to photograph chia seed puddings! Â
Lemon Curd Chia Pudding
Ingredients Â
- 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
InstructionsÂ
- Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
- Taste and adjust sweet and tang. Add more lemon juice or zest to taste and mix/blend in.
- Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
- Garnish with whipped coconut cream and lemon zest and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Independence day India. May there be more strides for the independence of animals and equal rights for everyone.Â
So easy and SO good!
I tried it yesterday, it’s really good and has a great texture with a thick coconut milk. The kids though don’t like the chia seed texture, so I would like to try something with ground chia seeds. Do you think this recipe might work with it? Thank you!
they dont like the soaked chia seeds right. ground chia seeds get a bit bitter. You can whip the entire mixture after it is chilled. The full fat coconut milk will get creamy and mousse like. Try the chia seeds in my lemon chia cookies or lemon chia muffins. Baked hia is a different texture somewhat like poppy seeds. Try with just a bit of chia seeds to see if they like them that way.
ok thank you! 🙂
I brought this to a vegan potluck last summer and everyone went nuts for it!
I tried making a chia pudding with a can of full fat coconut milk and the pudding set up to be as hard as the fat on top of the coconut milk in the can… is there a way to prevent this?
you can whisk it in. whisk once in between during chill time and whisk again before serving. or use lite coconut milk or a mix of lite and regular.
Yum! made this today and loved the taste! a very nice variation of chia pudding!
do you suggest any other sweeteners? trying to watch sugar….
stevia or xylitol or maple
I used 4 soft medjool dates instead of the sugar and it tastes divine. 🙂
great!
I made this tasty pudding the other day. It firmed up nicely and was so delicious , but when I added the lemon to the coconut milk it immediately curdled. It was still edible but I thought it was weird. Any thoughts?
i am not sure why it curdled. Coconut milk doesnt really curdle with lemon. Whisk it up really well.
My coconut cream also just curdled. I gave it an extra round in the blender but didn’t seem to help. I’m hoping it’ll sort itself out overnight!
It probably just separated into cream and water, not really curled. chilling should help.
I have a can of coconut cream, rather than coconut milk. Will that work for this, or will it be too thick, or not set properly?
I am not sure. if it is pure coconut cream then you can add some water to thin it to coconut milk consistency and use it. Some coconut creams have sweeteners and other thickening ingredients which might allow the hia seeds to absorb enough moisture
Thanks for the response! The coconut cream ingredients list just has coconut and water. Weirdly, the coconut milks I was able to pick up the other day (one organic, one not), both have water, coconut, and guar gum. Unfortunately the stores in my area don’t supply much without stabilizers and/or sweeteners. With that in mind, any advice on which might be best?
the cream would work better then. Soak the chia seeds in 1/4 cup hot water for 10 to 15 mins so they expand a bit then mix in the coconut cream , lemon etc.
I try not to use sugar very often and do no use artificial sweeteners. What is your opinion on how it would set up using honey?
I am not sure. I havent used honey in a while. With maple it doesnt set well and is more on the liquid side. I like a more liquid pudding or custard like consistency for this rather than a set pudding concentrated with chia seeds as the flavor suffers with too many chia seeds.
Try coconut sugar. I’ve used it with great success. I also ground up my chia seeds because I don’t like the texture of whole hydrated seeds. It gelled so much better. After 12 hours it was pudding consistency and after 2 days was more like pot Au créme. Delicious recipe!
Made it, came out great. Simple and very original. I added some salt, and next time maybe cut mint leaves too