Lemon Cream Chia Pudding
A refreshing and creamy chia pudding with tangy lemon flavor, almond milk, and optional Greek yogurt for extra richness. Perfect as a healthy breakfast or light dessert option.
Equipment
- 1 medium bowl for mixing and refrigerating pudding
- 1 whisk to combine liquid ingredients
- 1 spoon for stirring pudding
Ingredients
- 1/2 cup chia seeds
- 2 cups almond milk or milk of choice
- 1/4 cup fresh lemon juice
- Zest from 1 lemon
- 2 to 3 tablespoons maple syrup or honey to taste
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt or coconut cream optional for extra creaminess
Instructions
- In a medium bowl, whisk together almond milk, lemon juice, lemon zest, maple syrup, and vanilla extract until combined.
- Stir in the chia seeds, evenly distributing them throughout the liquid.
- Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding consistency.
- After refrigeration, stir the pudding well to break up any clumps.
- Mix in Greek yogurt or coconut cream if desired for a richer texture.
- Spoon the pudding into serving dishes and garnish with extra lemon zest or fresh berries if preferred.
Notes
- Can be made vegan by using coconut cream instead of Greek yogurt.
- Store pudding covered in refrigerator up to 3 days.
- Adjust sweetness with more or less maple syrup to taste.
- Thicken pudding by refrigerating longer if needed.