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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.
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.
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.
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.
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!
Lemon Curd Chia Pudding
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
Instructions
- 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.
Did not have luck with this recipe. I doubled the chia seeds to 6 Tbsp because I like my pudding thicker and it didn’t set up; the lemon juice and coconut milk took on a curdled, “snotty” consistency almost immediately that I couldn’t get rid of which may have had something to do with it. It was also way too tart. Even doubling the sweetner did nothing. I’m going to make another batch without the lemon and combine them just to make it edible.
Maybe the lemons were a lot more juicy hence the extra tang. It’s not curdled. Coconut milk just separates sometimes. The chia seeds might be taking longer to soak because of the extra lemon. For the next batch use warmed coconut milk or other non dairy milk.
Do you think this could be made as is and frozen in popsicle molds? This looks amazing and I’m craving a frozen dessert!
I don’t see why not! 🙂
Excellent recipe, very easy to throw together. My 9 year old daughter made this and it’s fantastic. LOVE that the turmeric provides such a sunshiney glow.
Hooray! I’m so glad you enjoyed this!
Hi – just making this and it’s split so ive got kind of coconut ‘curds’ and a liquid, it still tastes nice – but any idea where i’ve gone wrong?
ok. make sure that you shake that can of coconut milk really well and try adding in the lemon juice last and slowly while stirring.
I’m doing Keto and I just wanted to query the 16g (net 13g) of carbs for one serving. That seems a lot of carbs for a dish where each ingredient has very few. So I worked it out using a carb counter and the whole dish comes to 18g carbs. Divide that by 4 servings and the carbs for one serving is 4.5g carbs and that’s not working out the fibre so I would guess that the net carbs would be less. So for anyone doing Keto this is a very friendly Keto dish so thanks for sharing.
ill recheck the calculation
A bit of a vegan-newbie. Made this as the idea of lemon curd flavour grabbed my interest. I used Coconut cream which admittedly pushed the calorific value higher, but it came out PERFECTLY! Nice and thick. The lemon zest and lemon juice truly add that unmistakable lemon curd flavour. Will be making this a breakfast pick on a regular basis. So delicious. (and the chia seeds are meant to be so good for clearing out the gut and colon). Highly recommend
yay!
ohhhh, I see the issue. The notes (where it says 1.5 cups) don’t change as the # servings changes, so it was for 4 servings, whereas I had updated the recipe to be for 8 servings. Nevermind!
I must be reading something wrong, I think. How much coconut milk should I use? 1.5 cups would be 12 oz, not 27-30 oz…. thanks for any clarification!
27 or 30 oz (800 or 890 ml) can full fat coconut milk about 1.5 cups
Yum! This was super tasty. I used coconut sugar and added collagen powder. I mixed everything in the blender at the same time and it came it out perfectly. I will be making this again.
The solution to the curdling: Add acid last.
I tried this recipe and it immediately curdled. No amount of blending, whisking, or heating would fix this. The second time I tried it worked! First, blend the coconut cream/milk with the other ingredients so that the fat and water were well incorporated. After chia seeds were added and folded in thoroughly, I added the acid (lemon zest and juice) as the very last step. One last pulse in the blender and it was an amazing success. Such a treat.