Lemon Chia Pudding (Paleo Vegan)
Recipe Key
This tangy chia pudding with coconut milk is deliciously creamy with a light fresh taste. Super healthy and easy to make, there are only 5 ingredients. Enjoy for a healthy breakfast, refreshing dessert or satisfying afternoon snack.
I love lemony treats especially in the spring and summer, actually anytime. What’s really great about Lemon Chia Pudding is its super healthy and oh-so-simple to make. There are 5 ingredients and takes only 5 minutes to make.
I make it the night before allowing the chia to do it’s magic and thicken the pudding. If you’re in a hurry you can eat it after 30 minutes of sitting but it won’t be as thick.
Why I Love Lemon Chia Pudding
When I eat this Lemon Chia Pudding for breakfast I feel satisfied for hours. There is enough healthy fats, fiber and protein to keep me from getting hungry until mid afternoon. I love that!
- Super healthy, with plenty of protein, fat and fiber
- Refreshing, vibrant taste
- Incredibly satisfying for breakfast, you’ll be full all morning
- Balanced sweet-tart flavor
- Easy to make, only takes 5 minutes
- Healthy breakfast, dessert or snack
Health Benefits of Chia Pudding
Is chia pudding healthy? Yes it’s incredibly healthy. Chia seeds contain antioxidants, minerals, fiber, and omega-3 fatty acids. Here are some of the health benefits:
Improves Elimination – Chia seeds are rich in soluble fiber and when combined with liquid, it expands and become very gelatinous. They lubricate the intestinal wall and act like a cleansing agent helping to move the toxins out of your body.
Improves Digestion – Chia seeds are a prebiotic which helps your stomach produce the good bacteria you need to keep your digestive system working properly.
Prevents Blood Sugar Spikes – The gel from chia that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down so the conversion of carbohydrates to sugar is slowed down.
Improves Hydration – Many long distance runners use chia to stay hydrated. Since it can absorb more than 10 times its weight in water chia helps you retain moisture and regulates the absorption of nutrients and body fluids, maintaining your electrolyte balance.
Helps with Weight Loss – Chia make you feel full because they absorb 10x their weight in water forming a bulky gel. They also slow down the absorption of carbs to control your appetite and reduce cravings. Healthy digestion aids weight loss and helps maintain your natural body weight.
High In Omega 3’s – Chia is the richest vegetable source for essential omega 3 fatty acids. These fats help reduce inflammation. They are also good for the proper function of ADRENAL and THYROID glands.
Health Caution
- If you are not accustomed to eating much fiber start out with a small portion of chia. If you add too much fiber before your body is able to process it you may get constipated.
- If you’re constipated be sure to let the chia soak until they become gel-like before eating them.
- Drink lots of water after eating chia pudding to escort the toxins out of your body.
Ingredients
- Chia seeds – These make the pudding thick and supply fantastic nutrients. I use 3 tablespoons to give the pudding more of a lemony, creamy texture. If you want a thicker pudding use 4-5 tablespoons. If you want to eat your pudding in 30 minutes use 5 tablespoons. More chia will thicken the pudding faster. I use black chia seeds but white will also work
- Coconut milk – Full-fat canned coconut milk gives the pudding the best creamy consistency. If you want less fat you can use lite coconut milk, almond milk or cashew milk.
- Water – Use enough to make 2 cups of liquid with the coconut milk.*
- Maple syrup sweetens the pudding with a nice flavor. You can substitute honey or any other sweetener you like.
- Lemon – In this recipe I use fresh lemon juice and lemon zest for maximum lemon flavor! Organic is best since we’re zesting the skin.
- Turmeric gives the pudding a nice lemon yellow color. It also provides anti-inflammatory properties. You can leave it out and your pudding will still taste great but it will be white.
- Collagen adds more protein to your chia pudding without changing the taste or texture. It is optional but it’s not vegan.
*NOTE: This recipe is a good way to use up a can of coconut milk you may have taken a few tablespoons out for another recipe. For example my Pistachio Muffins uses 1/4 cup of coconut milk. You can use the rest of the can here in this recipe, just add more water get to 2 cups. I have made it with as much as 1 cup water. It’s not as creamy, but still good. I love using up the can of coconut milk instead of throwing it out.
How To Make Lemon Chia Pudding
This is a very simple recipe made in one bowl. It only takes 5 minutes of prep.
- In a medium bowl, mix coconut milk, water, lemon zest, juice, maple syrup, turmeric and collagen (if using) until well combined.
- Add chia seeds and mix to combine evenly. Let sit 20 minutes stirring every 5 minutes until thick. It will be very thin to start but will thicken up as it sits. Don’t forget to stir, if you just leave it sit it will get clumpy.
- Taste and adjust sweetness. Add more maple syrup if desired. Add more lemon if you want a more lemony flavor.
- Chill in the refrigerator (overnight for best results). If you’re in a hurry you can eat it after 30 minutes but it won’t be as thick.
Serving
Serve in individual bowls garnished with lemon zest. You can also serve it with other toppings. I like pistachio nuts, berries are nice or any seed. Use your imagination and have fun with it.
Storing
Store in a sealed jar in the refrigerator for up to 5 days. It may get thicker as it sits, if necessary thin it out with a little more coconut milk. This recipe cannot be frozen.
Great for meal prep. Make the whole recipe on Sunday night and you’ll have breakfast for a few days. Change it up with different toppings.
If you like this recipe you may also enjoy these other delicious chia puddings:
- Orange Vanilla Chia Pudding
- 5 Ingredient Blueberry Chia Pudding
- Overnight Strawberry Coconut Chia Pudding
- High Protein Almond Cinnamon Chia Pudding
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PrintLemon Chia Pudding
This tangy chia pudding with coconut milk is deliciously creamy with a light fresh taste. Super healthy and easy to make. It’s best to let sit overnight but it can be eaten after 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes*
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Breakfast, Dessert, Snack
- Method: Mix
- Cuisine: Paleo, Vegan, Grain Free, Gluten Free, Dairy Free, Nut Free
Ingredients
- 1 13.5 ounce can coconut milk (about 1 1/2 cups)
- water, use enough to make 2 cups liquid*
- 2 teaspoons lemon zest, organic is best
- 1/4 cup fresh lemon juice
- 1/2 teaspoon turmeric
- 1/4 cup maple syrup
- 2 scoops collagen (optional for extra protein, not vegan)
- 3–5 Tablespoons chia seeds (for quantity see notes above in ingredients)*
Optional Garnishes
- Berries – blueberries, raspberries,
- Nuts – pistachio, walnuts
- Seeds – hemp, sunflower
- Shredded coconut
- Cacao nibs
Instructions
- Measure coconut milk and add enough water to get 2 cups of liquid.
- In a medium bowl, mix coconut milk, water, lemon zest, juice, maple syrup, turmeric and collagen (if using) until well combined.
- Add chia seeds and mix to combine evenly. Let sit 20 minutes, stirring every 5 minutes, until thick.
- Taste and adjust sweetness. Add more maple syrup if desire. Add more lemon if you want a more lemony flavor.
- Chill in the refrigerator (overnight for best results). If you’re in a hurry you can eat it after 30 minutes but it won’t be as thick.
- Serve garnished with lemon zest and any optional garnishes you like .
- Store in a sealed jar in the refrigerator for up to 5 days. It may get thicker as it sits, if necessary thin it out with a little more coconut milk.
Notes
If you want to eat your pudding in 30 minutes use 5 tablespoons. More chia will thicken the pudding faster. If letting it sit overnight I like 3 tablespoons.
This recipe is a good way to use up a can of coconut milk you may have taken a few tablespoons out for another recipe. (see notes above)
Nutrient information is with 3 tablespoons chia and no collagen. With collagen there are 6.8 grams of protein per serving.
There is no cook time. But you need at least 30 minutes to let the pudding set. (overnight is recommended)
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Best one I have ever tasted
Thanks Trevor I’m glad you like it.