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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.
I’ve made it twice and it’s become a favorite. I especially like it with Meyer lemons, coconut sugar and maple syrup. I also used presoaked chia seeds (don’t know how much difference it makes).
Might you offer cooking classes some day? There don’t seem to be many vegan ones in Seattle.
Thank you!
that would be so fun.
I’ve made this twice now. Richa, you have made the perfect flavour profile; sweet and tart and so addictive.
Long time fan! I also love that you take time to reply to your messages. You are a keepsake for the vegan home cook. BTW, love your cookbook and sauces 🥰
Thank you so much, Julie! I appreciate you!
Absolutely loved this recipe! I was wondering if you think if I added tasteless protein powder and/or oats if it would still set correctly?
Thank you
depending on how much you use, you may need to adjust the liquids
So easy to make and that flavor…Zing!
Thank you, Erin! 🙂
I have just made this and looking forward to trying it tomorrow. However it is a grey colour and not yellow like the photos, how do I make it yellow …?
Turmeric is what gives the curd its lovely yellow color. How much are you using?
The taste is five stars but mine is very runny too. So I will take the two leftover and cook them with a little bit cornstarch. Made exactly the recipe without water. Don‘t know what went wrong.
I suggest warming the coconut milk and then add the chia. Let them absorb a bit before adding the lemon etc. Also, if the chia aren’t plumping up well, then they might be a bit too old. Typically coconut milk thickens by itself when chilled, even if the chia doesn’t thicken it quite as much. What kind of milk are you using?
Thank you for your comment, I used Aroy-D coconut milk. The second try with the cornstarch went well. So to be sure it‘s an alternative too. The chia was bought for this recipe, I didn‘t have any at home. I cook a lot of your recipes and all are delicious, easy to make and a real enrichment in our kitchen. Thank you so much.
Did you let it sit overnight? It would be runny right after making it.
Would
It be okay if I used soy milk instead of coconut milk?
Yes, but I would add an extra tablespoon of chia since coconut milk is thicker than soy milk.
Got home found I had no turmeric light in colour which I don’t mind but will it miss the turmeric for flavour?
No, it is mainly for color
I just made this tonight for breakfast tomorrow. Just the tartare test alive left me saying “WOW!” I did add a tiny amount of vanilla extract (like 1/8 tsp) to see what it does to the flavor. Can’t wait till morning!!
*taste, not tartare 🤦♀️
Hi Richa – would this recipe work with lite coconut milk?
Thx!
Yes!
Wonderful! Let us know how it turns out. 🙂
I make this regularly and enjoy with granola. Using oranges gives an orange creamsicle taste which is so yummy. I’ve also made it with blended strawberries and its like strawberries and cream. I cannot recommend this recipe enough!
Oh! The orange is a great idea. Thank you for taking the time to comment.
I plan to try this using soy milk. Two questions: how do you think this would taste with Meyer lemons? Also, would there be any benefit to blending in a couple of tablespoons of oat flour to add richness (since I’m not using coconut milk)? Thanks.
Other milks don’t thicken as much so more chia seeds will help there. For added richness blend in nuts or nut flour
Jen I have the same plan and will use more chia, plus a few walnuts for the nutrition. (I no longer use canned coconut milk or coconut oil, doctor’s orders.) If I want it more creamy I might add some cashew cream.
Hi -could I use soy milk instead of coconut milk? Thank you!
Yes you can, but you might have to adjust the amount of chia to get it to thicken.Enjoy!
Ooooh!! what a great idea!! thinking of making this for a mini tart!! with the thicker version of course. thanks Richa!!
Let me know how it turns out.
Hello 🙂
How long would these keep in the fridge? For example could I make a batch up for the week? Or does it need to be open the next day.
I opened a bag of chai seeds around a year ago and then left them in the cupboard, do chai seeds date? Thank you 🙂
They will keep well in the refrigerator for up to 3 days.
Chia seeds will keep well for up to 4 or 5 years if stored in a cool, dry place. But be sure to check the package expiration date, just to be sure!