Description

This Yummy Lemon Cream Chia Pudding is a refreshing, creamy dessert or breakfast option perfect for warm days. Combining zesty lemon juice and zest with the natural sweetness of maple syrup and the creamy texture of Greek yogurt or coconut cream, this pudding is both nutritious and satisfying. Made with chia seeds that thicken the mixture naturally, this recipe is easy to prepare and can be enjoyed chilled, making it an ideal light treat or healthy snack.

Ingredients

Scale

Lemon Cream Chia Pudding Ingredients

2 cups almond milk (can be substituted with any plant-based milk)
1/4 cup lemon juice (freshly squeezed for the best flavor)
1 tablespoon lemon zest (enhances flavor)
3 tablespoons maple syrup (natural sweetener)
1 teaspoon pure vanilla extract (for depth of flavor)
1/2 cup chia seeds (essential for thickening)
1/2 cup Greek yogurt or coconut cream (for extra creaminess)

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Instructions

Mix Liquids and Flavorings: In a medium bowl, whisk together almond milk, lemon juice, lemon zest, maple syrup, and vanilla extract for 1-2 minutes until well combined to create a smooth base.
Add Chia Seeds: Fold in chia seeds and stir for about 30 seconds, ensuring they are evenly distributed throughout the mixture to help the pudding set evenly.
Refrigerate: Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
Stir Pudding: After chilling, stir the pudding well to break up any clumps and achieve a uniform creamy consistency.
Add Creaminess: Optionally fold in Greek yogurt or coconut cream until fully incorporated for added richness and smoothness.
Serve: Serve the pudding in individual dishes garnished with extra lemon zest or fresh berries for a bright, fresh presentation.

Notes

Use freshly squeezed lemon juice and zest for the best flavor intensity.
Almond milk can be replaced with other plant-based or dairy milk as per preference.
For a vegan version, use coconut cream instead of Greek yogurt.
Refrigeration time is key for thickening; do not skip or shorten chilling time significantly.
Maple syrup can be substituted with honey or agave nectar if preferred.
This pudding can be stored in the refrigerator for up to 3 days.