by 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 easy, healthy snacks or plant-based breakfasts. It’s packed with omega-3, fiber and calcium (which you know I love as a Registered Dietitian!) and there are soooo many different flavour combinations.
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!
If you’ve never made a recipe with chia seeds before, the chia seeds gel up when set in liquid and hold up to 10 times their weight! Pretty crazy, eh?!
This makes them the perfect texture for pudding. We also use chia seeds in other healthy vegan breakfast recipes, like my Apple Carrot Cake Oatmeal since they help to gel the oats to make a cake-like texture!
I love having chia pudding prepared ahead of the week for a quick and easy vegan breakfast recipe paired with some granola and fruit, or my delicious Vegan Mango-Lime Tropical Smoothie!
Let’s Talk Ingredients!
I tested this recipe using part full-fat, canned coconut milk for that creamy, dreamy, coconut flavor, but paired it with unsweetened coconut beverage (like what you buy in cartons!) to lighten it up a bit.
With that said, I’ve also tested it using soy milk instead of the coconut beverage. I love soy milk because it adds a little more protein per cup than coconut beverage (we also use it in my Best Strawberry Smoothie), BUT if you really want that coconut flavor, I recommend using the coconut beverage instead!
I’ve also tested this recipe using plain ol’ sugar instead of maple syrup, and it tastes great!
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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!
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe or blog post!
5-Minute Lemon Coconut Chia Pudding
Ingredients
- 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
Equipment
- Mason jar or airtight container with a lid
Instructions
- 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!
Notes
Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!
