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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
it sounds good, but I don’t want to use full fat coconut milk. would it still be good using reduced fat, or what about using Almond milk instead?
you can use either, just add more chia seeds (1 tbsp more) as they will not thicken as well as the full fat. almond milk might curdle with lemon
Absolutely delicious pudding! Love the lemony goodness, thank you so much!
yay!
Is a blender essential for this to turn out? I’m in college and don’t have access to a blender in my tiny closet of an apartment 😛
no, just mix it with your hand until well incorporated
I just used ground chia seeds for someone sensitive to the texture of food. It was perfect! It’s not quite as cute (IMO) with all the little dots of the seeds, but it jelled up wonderfully and tastes just as amazing as the normal recipe. This is an absolute favorite of mine. I have it for breakfast, snacks, dessert, and it’s perfect for parties. Sometimes I water it down with whatever drinking nut/coconut milk I have on hand. Thank you as always Richa 🙂
thats awesome! top it with whipped coconut cream so you wont see the dots 🙂
Thanks for sharing!! I want to make this for my mom but I know she’d hate the seedy texture. I love the normal recipe but haven’t had it for breakfast yet (I love the cardamom carrot pudding for that already) 🙂
i dontknow what you can do with the texture 🙂 you can make overnight oats version and add just a tsp of seeds. see my various overnight oats recipes for proportions and modify those with lemon
here https://fettabbau-trim.today/2019/08/samoa-cookie-overnight-oats.html%3C/a%3E%3C/p%3E
ok thanks
i just made and put in fridge but its very thin like juice. how to firm up? followed recipe exactly
if you used full fat coconut milk, then it will firm up after chilling. Also chia seeds absorb a lot of liquid. so wait and see
I tried this with 2 limes and vanilla liquid stevia and it was mindblowing!! I can’t wait to make it again! I love all of your recipes and your vegan indian cookbook changed the way I cook. Thank you!!
awesome!
I’m making this tonight. I’ve been so saddened not to be able to find vegan treats that have the intense lemon or lime flavour I enjoy so much. I have high hope for this, as I tasted the mixture on a spoon before permitting it to set.
Thank you! I’m also going to make a lemon or lime curd, hopefully, and will be back to share my successes!
I have made this recipe twice with lemons, but today I am going to try it with limes. I love this recipe so much and I get the BEST comments from guests when they eat it. YUM!
awesome!!
I made this with reduced fat coconut milk. The chia seeds all pretty much got stuck in the coconut fat, and there was a lot of liquid below. The fat was the texture of crumbled butter. So there wasn’t any pudding-like texture to it.. the top of it was like eating lemon butter with embedded chia seeds, and the bottom was like lemon juice. I tried stirring it at one hour in the fridge, and in the morning, but nothing changed. It tasted good, but that butter texture grosses me out. Any way to salvage it?
Warm it up a bit and whisk vigorously. its probably the coconut milk brand.