This lemon chia pudding combines fresh lemon juice and zest with creamy coconut milk for a bright, smooth, and slightly tangy flavor. It’s simple to make, sets beautifully in the fridge, and works well as a make-ahead breakfast or snack.
If you enjoy fresh, light make-ahead options, this lemon chia pudding is a simple one to keep in rotation.
It comes together with just a few ingredients and can be prepared ahead of time, making it easy to have something ready when you need it.
If you’re new to chia pudding, you can also check out my guide on how to make chia seed pudding for the basic ratio and method.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Fresh lemon juice: Use both juice and a bit of zest for a more balanced lemon flavor. Any leftover lemons can be used to make my Honeydew Juice With Basil.
- 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 a batch of chia pudding and stir the desired amount into the lemon mixture. This makes it easy to adjust the consistency right away.
Storage Tips
- Store this lemon chia pudding in an airtight container in the fridge for up to 5 to 6 days.
- You can also make a larger batch by doubling the ingredients.
Favorite Toppings
Top this lemon chia pudding with:
- fresh fruit like blueberries or extra lemon slices
- coconut flakes
- chopped walnuts
- crunchy granola or steel-cut oats granola
More Chia Pudding Recipes You Might Like
📖 Recipe
Zesty Lemon Chia Pudding With Creamy Coconut Milk
Mariska RamondinoEquipment
- 1 Blender
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
- Stir again 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).
- Before serving, give it a quick stir and take out what you need. Add fresh lemon slices, nuts and coconut flakes if you like.Extra lemon slices, Coconut flakes, Chopped walnuts
Notes
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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