My Chef's Apron

  • Recipe Index
  • Guides
  • Easy Meals
  • About
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Guides
  • Easy Meals
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Guides
    • Easy Meals
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast and Brunch

    Zesty Lemon Chia Pudding With Creamy Coconut Milk

    Published: Feb 16, 2024 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Two cups filled with lemon chia pudding topped with blueberries.

    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.

    Jump to:
    • 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.

    A series of steps showing how to make lemon chia pudding.

    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

    • A cup full of banana chia pudding topped with fresh banana slices and shaved chocolate.
      Creamy Banana Chia Pudding Recipe
    • Two mini cups with blended chocolate chia mousse and topped with blackberries and coconut shreds.
      Smooth Blended Chocolate Chia Mousse
    • A chocolate chia pudding in a mason jar topped with coconut flakes, walnuts, and dark chocolate bits.
      Chocolate Coconut Chia Pudding Recipe
    • Coffee chia seed pudding in mini cups, topped with walnuts, chopped banana, and coconut flakes.
      Coffee Chia Seed Pudding For Breakfast

    Don't forget to subscribe to my Monthly Newsletter!

    Your shares and ratings are valuable to me and so much appreciated. They'll help me create more content you and others can enjoy!


    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

    Two cups filled with lemon chia pudding topped with blueberries.

    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
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 minutes mins
    2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Breakfast and Brunch
    Cuisine American

    Equipment

    • 1 Blender
    Servings 4 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.

    Add your own private notes

    Click here to add your own private notes.

    Whenever you come back to this recipe, you’ll be able to see your notes.

    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.

    Tried this recipe? PIN it for laterMention @mychefsapron or tag #mychefsapron!
    « Creamy Banana Chia Pudding Recipe
    Breakfast Kiwi Chia Pudding With Matcha »
    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

    A beautiful lady turning her head smilingly.

    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

    Read More →

    Comforting Easy Meals


    • A beautiful dish with a whole chicken and potatoes topped with a healthy gravy.
      Slow Cooker Chicken And Potatoes With A Healthy Gravy
    • Two black plates filled with a hearty potato and beef stew.
      How To Make An Amazing Instant Pot Beef Stew
    • Cast iron skillet pork chops with apples, squash and pan juices served on a table.
      Juicy Cast Iron Pork Chops With Apples And Squash
    • Two terracotta bowls filled with a meat sweet potato and stew.
      Sweet Potatoes and Spicy Chorizo Stew
    • A large Dutch oven pan filled with sausage and broccoli rabe pasta.
      Easiest-Ever Sausage Broccoli Rabe Pasta with Potatoes
    • Two bowls filled with Straciatella soup with tortellini next to a large pot of soup, extra Parmesan cheese and wooden spoons on the side.
      Nourishing Stracciatella Soup (Italian Egg Drop Soup)

    Trending Recipes

    • A large pot containing a whole raw chicken covered with water, next to fresh chopped vegetables like celery, leek, carrots, onions, and a pot of salt.
      Fall-off-the-bone poached whole chicken (meal prep)
    • A large pot containing an Italian red sauce with beef meatballs.
      Tender Italian Meatballs In Tomato Sauce (No Breadcrumbs)
    • A plate neatly filled with baked chicken wings and garnished with celery and parsley.
      Marinated Chicken Wings
    • Oven baked lollipop drumsticks on a serving plate.
      How To Make Amazing Chicken Drumstick Lollipops
    • A plate containing cauliflower rice and topped with fall of the bone beef ribs.
      Super Flavorful Easy Beef Short Ribs Slow Cooker Recipe
    • Two bowls filled with yellow squash soup, topped with Parmesan cheese and served with extra cheese and bread on the side.
      Healthy Butternut Squash-Zucchini and Rosemary Soup

    “Cooking can cure almost anything.”

    –Michelle Dockery

    Get My Best 20 Hacks To Easily Add More Nutrition To Your Meals.
    Yes, Please

    Footer

    ^ back to top

    Newsletter: Sign-up for emails and updates

    About Me & Contact * Privacy Policy * Disclaimer * Terms & Conditions * Disclosure * Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 MYCHEFSAPRON BY LIFEFUELER CONSULTING LLC—All rights reserved.

    • Pinterest
    • Facebook
    • X
    • Flipboard

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.