Vibrant and zesty, this lemon chia pudding comes with a refreshing burst of lemon flavor, while coconut milk adds the perfect balance of creamy goodness.

It's a lovely breakfast or healthy snack—gluten-free, dairy-free, and sugar-free.

Two cups filled with lemon chia pudding topped with blueberries.

If you're into fresh and light make-ahead breakfasts, then this lemon chia seed pudding is for you.

Just like my Banana Chia Pudding, Coffee Chia Pudding, or Coconut Chocolate Chia Pudding, this easy recipe comes together with just a few ingredients.

It is a great choice if you're into prepping your morning meals or snacks.

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Ingredients & Notes
How to Make Lemon Chia Pudding
Storage Tips
Favorite Toppings
More Chia Pudding Recipes You Might Like
📖 Recipe

Ingredients & Notes

See the recipe card for full information on ingredients and quantities.

Ingredients laid out on a table to make lemon chia pudding.

Fresh lemon juice: Use juice and a little bit of zest here for that authentic lemon flavor.
Chia seeds: Black chia seeds are excellent for this easy chia pudding and are a great source of fiber.
Unsweetened coconut milk: Use light or full-fat coconut milk – your call!
Powdered Monk Fruit sweetener: You can use another sugar substitute or a sweetener of your choice, adjusted to taste.
Optional: A few fresh basil leaves in the summer can add a wonderful touch to the lemony mixture.

How to Make Lemon Chia Pudding

See the recipe card for full information on ingredients and quantities.

Step One (Picture 1 above) - Add lemon juice, lemon zest, sweetener, and coconut milk to a blender. Blend until smooth.

Step Two (Picture 2 above) - Stir in the chia seeds.

Step Three (Picture 3 above): Let the mixture sit for a few minutes, then stir again to break up any clumps. Pour the mixture into a mason jar or small bowls, cover it, and let it sit in the fridge for 2 hours or overnight.

Note: You can also meal-prep my basic chia pudding recipe and stir the desired amount of pre-made chia pudding into the sweet and creamy lemon mixture. This allows you to make a thinner or thicker pudding as desired instantly.

A hand holding a full spoon of lemon chia pudding over a cup.

Storage Tips

Store this creamy lemon chia pudding in an airtight jar or container. It will keep in the fridge for 5-6 days.
It's the perfect make-ahead breakfast or snack, ready to enjoy first thing in the morning or as a healthy treat at any time.
Feel free to make a big batch by doubling the ingredients.

Favorite Toppings

For a healthy breakfast, top this lemon chia pudding with:

Fresh fruit like blueberries and extra slices of lemons
Coconut flakes
Chopped walnuts
Crunchy steel-cut-oats granola

More Chia Pudding Recipes You Might Like

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This lemon chia pudding recipe is a nutritious breakfast with refreshing flavors and a creamy texture—enjoy this lemony goodness.

Love light and zesty flavors? Then try my kiwi chia pudding.

📖 Recipe

Zesty Lemon Chia Pudding With Creamy Coconut Milk

Mariska Ramondino

This easy-to-make, delicious lemon chia pudding combines the refreshing taste of lemon with the rich, smooth texture of coconut milk for a healthy breakfast or snack. Bursting with flavor, it's a great and healthy way to enjoy the benefits of chia seeds.

5 from 3 votes

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Prep Time 10

Total Time 2 10

Course Breakfast and Brunch

Cuisine American

Equipment

▢
1 Blender

Servings A little over 2 cups

Ingredients

To Make The Chia Chia Pudding

▢ Juice of 2 lemons About 6 tablespoons
▢ 1 (13.5 FL ounces/398 ml) can unsweetened coconut milk
▢ 5 tablespoons powdered Monk Fruit Sweetener
▢ 1 teaspoon lemon zest
▢ 5 tablespoons chia seeds 55 grams

Optional For Serving

▢ Extra lemon slices
▢ Coconut flakes
▢ Chopped walnuts

Instructions

Blend lemon juice, coconut milk, sweetener, and lemon zest in a blender until smooth.
Juice of 2 lemons, 1 (13.5 FL ounces/398 ml) can unsweetened coconut milk, 5 tablespoons powdered Monk Fruit Sweetener, 1 teaspoon lemon zest
Stir the chia seeds in the coconut milk mixture until well combined. Let it sit for 2 to 5 minutes at room temperature.
5 tablespoons chia seeds
Give it another stir to break up any clumps of chia seed that might have developed—especially at the bottom.
Transfer to a mason jar(s) with a lid or airtight container and store it in the fridge for about 30 minutes or until it has a nice, thick, pudding-like consistency. Some like the texture better after resting it for 2 hours in the fridge.
You can also let it sit overnight in the refrigerator (best for meal prepping).
When ready to consume, give it a good stir and take out what you need. Serve with extra fresh lemon slices and coconut flakes (optional).
Extra lemon slices, Coconut flakes, Chopped walnuts

Notes

Storage: Store any leftover lemon chia pudding in an airtight container or divide it into single-serve containers for up to 5 days.

Consume in moderation: Chia seed puddings are very filling and high in fiber. I count about ½ cup per person for daily consumption.

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Nutrition (% Daily value)

Serving: 1Calories: 303kcal (15%)Carbohydrates: 27g (9%)Protein: 5g (10%)Fat: 28g (43%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 17mg (1%)Potassium: 325mg (9%)Fiber: 7g (29%)Sugar: 3g (3%)Vitamin A: 8IUVitamin C: 4mg (5%)Calcium: 111mg (11%)Iron: 3mg (17%)

Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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