Lemon Coconut Chia Pudding (Printable Version)
# What You'll Need:
→ Chia Mixture
01 -
120 ml (½ cup) chia seeds
02 -
240 ml (1 cup) full-fat coconut milk or preferred plant-based milk
03 -
15 ml (1 tablespoon) maple syrup or honey
04 -
15 ml (1 tablespoon) fresh lemon juice
05 -
1 teaspoon lemon zest (preferably organic)
06 -
1.25 ml (¼ teaspoon) vanilla extract (optional)
→ Garnish (optional)
07 -
Shredded coconut
08 -
Fresh berries
# Step-by-Step Directions:
01 -
In a medium mixing bowl, vigorously whisk together chia seeds, coconut milk, maple syrup or honey, lemon juice, lemon zest, and vanilla extract if using until smooth and well incorporated.
02 -
Cover the bowl and refrigerate for a minimum of 2 to 4 hours or ideally overnight to allow chia seeds to absorb liquid and thicken into a pudding-like consistency.
03 -
After chilling, stir well to break up any clumps. If the texture is too thick, gently add a splash of coconut milk to loosen it to desired consistency.
04 -
Spoon the pudding into serving jars or bowls. Garnish with shredded coconut, additional lemon zest, or fresh berries as desired.
# Helpful Notes:
01 -
Use full-fat coconut milk for a creamy texture and whisk vigorously to prevent chia seed clumping. Refrigerate overnight for optimal gel formation and flavor.