Description
This refreshing and creamy Lemon Chia Pudding combines the tartness of lemon with the smooth texture of coconut milk and cottage cheese or Greek yogurt. Sweetened naturally with maple syrup or honey and enhanced by a hint of vanilla and optional turmeric for color, this pudding is a perfect make-ahead healthy dessert or breakfast option that’s gluten-free and packed with protein and fiber.
Ingredients
Main Ingredients
- 1/4 cup chia seeds
- 1/2 cup coconut milk
- 3/4 cup cottage cheese or Greek yogurt
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1-2 tbsp maple syrup or honey (depending on desired sweetness)
- 1 tsp vanilla bean paste
- Pinch of turmeric (optional, for color)
Instructions
- Blend the liquids and flavorings: Add the coconut milk, cottage cheese or Greek yogurt, maple syrup or honey, vanilla bean paste, lemon juice, lemon zest, and the optional pinch of turmeric into a high-speed blender. Blend everything together until the mixture is smooth and creamy.
- Combine with chia seeds: Pour the lemon cream mixture into a bowl containing the chia seeds. Mix thoroughly to ensure the chia seeds are evenly distributed throughout the mixture.
- Refrigerate to set: Cover the bowl with a lid or plastic wrap and place it in the refrigerator. Let it set for at least 2 hours, or for best results, leave it overnight. This resting time allows the chia seeds to absorb the liquid and create a pudding-like texture.
- Serve and enjoy: Once set, serve the lemon chia pudding chilled with your favorite toppings such as fresh berries, nuts, or granola to add extra texture and flavor.
Notes
- You can substitute cottage cheese with Greek yogurt for a creamier texture.
- Adjust the sweetness by adding more or less maple syrup or honey according to your taste preference.
- The optional turmeric adds a subtle golden hue and additional antioxidants but can be omitted if preferred.
- For a vegan version, use maple syrup as the sweetener and coconut yogurt instead of cottage cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
