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Lemon Coconut Chia Pudding Breakfast Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 53 reviews
  • Author: Elina
  • Prep Time: 5 minutes
  • Cook Time: 1 hour (mainly for chia seeds to set, no actual cooking)
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free,Vegan

Description

This Lemon Curd Chia Pudding is a refreshing and zesty vegan and gluten-free breakfast or dessert option. Made with luscious full-fat coconut milk, fresh lemon zest and juice, turmeric for a hint of color and flavor, and chia seeds for thickness and nutrition, this pudding is easy to prepare and perfect for a light summer treat. Sweetened with raw sugar and served chilled, it pairs wonderfully with whipped coconut cream for an extra touch of indulgence.

Ingredients

Scale

Primary 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 tablespoons or more raw sugar (sweetener)
  • A good pinch of salt
  • 1/4 teaspoon or more turmeric
  • 3 to 6 tablespoons chia seeds (5 to 6 tablespoons for a well set pudding)

For Garnish

  • Whipped coconut cream
  • Additional lemon zest

Instructions

  1. Blend Ingredients: Combine the lemon zest, lemon juice, full-fat coconut milk, optional water, raw sugar, salt, and turmeric in a blender. Blend until the mixture is smooth and all ingredients are well incorporated.
  2. Add Chia Seeds: Add the chia seeds to the blended mixture and pulse once or twice just to distribute them evenly throughout the liquid.
  3. Taste and Adjust: Taste the pudding mixture and adjust the sweetness or tanginess by adding more lemon juice or zest as desired. Blend briefly again to mix in any adjustments.
  4. Chill: Pour the pudding into serving glasses or containers. Refrigerate overnight to allow the chia seeds to absorb the liquid and set the pudding to a thick consistency. Stir once after about one hour to evenly distribute the chia seeds if needed.
  5. Garnish and Serve: Before serving, garnish with whipped coconut cream and a sprinkle of lemon zest for extra flavor and an appealing presentation.

Notes

  • The optional water can be added to adjust the thickness if you prefer a lighter pudding.
  • Adjust the amount of chia seeds depending on the desired pudding consistency; more seeds yield a thicker pudding.
  • This pudding is best served chilled and can be stored in the refrigerator for up to 2-3 days.
  • For a nut-free and soy-free dessert, ensure the coconut milk and whipped cream used are free of additives containing these allergens.
  • Turmeric is used here for color and subtle flavor; it can be adjusted or omitted if preferred.
  • Whipped coconut cream can be made by chilling full-fat coconut milk and whipping the solidified cream portion.

Find it online: https://recipes.mbeams.com/lemon-coconut-chia-pudding-breakfast-cups/