This Lemon Coconut Chia Pudding is the perfect easy vegan snack, breakfast or dessert recipe when you’re craving something slightly sweet, tangy and healthy!
Chia pudding is one of my all time favorite snacks. It’s super easy to make, packed with omega-3, fiber and calcium, and there are so many different flavour combinations.
I love having chia pudding prepared ahead of the week for a quick and easy snack, or even as a breakfast option paired with some granola and fruit. It also makes a great dessert if you want something more nutritious! If you’ve never made chia pudding before, the chia seeds gel up when setting in liquid (coconut milk for this recipe) and hold up to 10 times their weight in liquid! This makes them the perfect texture for pudding.
As the weather has started to get warmer I’ve been craving lots of fresh, spring flavours. Naturally, for me, this means tons of lemon. I’m a citrus lover any time of year, but as the temperatures rise I start craving even more oranges, lime and you guessed it, lemon.
In my mind, coconut and lemon are the perfect pairing. The shredded coconut and coconut milk provide a slightly nutty flavor, while the lemon makes the chia pudding perfectly tart. We sweeten it with maple syrup to make it even more delicious!
Why I love this recipe
- It only takes 5 minutes to make, and then 4-6 hours of inactive time to let it set.
- It’s a great source of omega-3’s, calcium and fiber!
- It makes a delicious snack, dessert or breakfast option
- The lemon and coconut go so well together
Main ingredients in this Lemon Coconut Chia Pudding
Coconut milk: You can choose to use coconut milk from either the can or carton for this recipe. Canned coconut milk will give it a thicker, richer flavour and texture whereas coconut milk from the carton will be slightly thinner. I used a mixture of both!
Chia seeds: To gel up and make the pudding! Plus they’re a great source of omega-3, calcium and fiber.
Unsweetened shredded coconut: Optional, but adds a delicious texture and more coconut flavor.
Lemon zest: For a delicious lemon flavor.
Lemon juice: For even more lemon flavor!
Maple syrup: For sweetness! If you don’t have maple syrup on hand, any sweetener will work.
Vanilla: For a subtle vanilla flavor.
How to make this Lemon Coconut Chia Pudding
- Add all ingredients to a mason jar or a container with a sealable lid.
- Whisk ingredients together, add the lid, and refrigerate for 10 minutes.
- After 10 minutes, remove from the fridge and whisk again. This step is super important to prevent the chia seeds from all clumping together!
- Refrigerate for another 4-6 hours, or overnight. Serve and enjoy!
- Making sure you whisk the chia pudding again after storing it for 10 minutes in the fridge is super important to prevent the chia seeds from clumping together!
- Feel free to use canned coconut milk or from the carton. Canned coconut milk will give the chia pudding a richer texture and flavor. I used a mix of both!
- The shredded coconut is optional but adds a great texture.
- Taste the pudding mixture before putting it in the fridge to ensure it’s sweet, lemony or coconut-y enough for you.
Refrigerate leftovers in an airtight container for up to 4 days.
I hope you love this Lemon Coconut Chia Pudding as much as I do! If you try it out, make sure to take a photo and tag me on Instagram so I can see!
Lemon Coconut Chia Pudding
This Lemon Coconut Chia Pudding is the perfect easy vegan snack, breakfast or dessert recipe when you're craving something slightly sweet, tangy and healthy!
- 1/2 cup canned coconut milk*
- 1½ cups coconut milk from the carton
- 1/4 cup chia seeds
- 3 tbsp coconut flakes
- 1 tbsp lemon zest
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Add all ingredients to a mason jar or a container with a sealable lid.Whisk ingredients together, add the lid, and refrigerate for 10 minutes.
After 10 minutes, remove from the fridge and whisk again. This step is super important to prevent the chia seeds from all clumping together!
Refrigerate for another 4-6 hours, or overnight. Serve and enjoy!
*I used a mixture of canned and carton coconut milk, but feel free to use whichever you prefer, as long as it comes to 2 cups of liquid.
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