Description
A refreshing and creamy Lemon Curd Chia Pudding that combines the tangy brightness of lemon with the rich texture of coconut milk and nutrient-packed chia seeds. This no-cook, make-ahead dessert or breakfast option is naturally sweetened and infused with a touch of turmeric for color and subtle flavor.
Ingredients
Lemon Curd Mixture
- 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 tbsp or more sweetener (raw sugar recommended)
- A good pinch of salt
- 1/4 tsp or more turmeric
Chia Seeds
- 3 tbsp or more chia seeds (5 to 6 tbsp for a well set pudding)
For Garnish
- Whipped coconut cream
- Lemon zest
Instructions
- Blend the base ingredients: Combine the lemon zest, lemon juice, coconut milk, water (if using), sweetener, salt, and turmeric in a blender. Blend until the mixture is smooth and well incorporated.
- Add chia seeds: Add the chia seeds to the blended mixture and pulse the blender once or twice. This helps distribute the chia seeds evenly throughout the mixture.
- Taste and adjust: Sample the pudding base and adjust sweetness or tartness by adding more sweetener or lemon juice/zest to your preference. Blend again briefly to combine.
- Chill the pudding: Pour the mixture into serving glasses or bowls. Chill in the refrigerator overnight or for at least 4 hours. Stir once after about an hour to redistribute the chia seeds if needed.
- Garnish and serve: Before serving, top with whipped coconut cream and a sprinkle of lemon zest for a bright, flavorful finish.
Notes
- For a thicker pudding, increase chia seeds to 5 or 6 tablespoons.
- You can substitute the sweetener with honey, maple syrup, or a sugar substitute based on dietary needs.
- Use full-fat coconut milk for the creamiest texture.
- Stirring after an hour prevents chia seeds from settling and ensures even texture.
- This recipe is vegan and gluten-free.