Introduction

This Yummy Lemon Cream Chia Pudding is a bright and refreshing twist on a classic healthy snack. With a creamy texture and zesty lemon flavor, it’s perfect for breakfast or a light dessert. Easy to prepare ahead, it’s a delightful treat that feels indulgent yet nourishing.

A clear glass filled with a creamy pale yellow liquid, smooth in texture with small bubbles on the surface, topped with one thin, bright yellow lemon slice that shows visible segments and a slightly wet look. The glass is placed on a white marbled surface with another similar glass blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup chia seeds
2 cups almond milk (or milk of your choice)
1/4 cup fresh lemon juice
Zest from 1 lemon
2-3 tablespoons maple syrup (or honey, to taste)
1/2 teaspoon vanilla extract
1/4 cup Greek yogurt or coconut cream (optional for extra creaminess)

Instructions

Step 1: In a medium-sized bowl, whisk together almond milk, lemon juice, lemon zest, maple syrup, and vanilla extract until well combined.
Step 2: Stir in the chia seeds, making sure they are evenly distributed throughout the liquid.
Step 3: Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
Step 4: After refrigeration, stir the pudding well to break up any clumps.
Step 5: Mix in Greek yogurt or coconut cream if you want a richer, creamier texture.
Step 6: Spoon the pudding into serving dishes and garnish with extra lemon zest or fresh berries if desired.

Tips & Variations

Use full-fat coconut milk instead of almond milk for an extra creamy texture.
Adjust the sweetness by adding more or less maple syrup to suit your taste.
For a tropical twist, add a handful of shredded coconut or chopped mango as a topping.
If you prefer a smoother texture, blend the pudding briefly before refrigerating.

Storage

Store the chia pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. If the pudding thickens too much, gently mix in a splash of milk to loosen it. This pudding is best enjoyed chilled.

How to Serve

A clear round glass filled with a creamy pale yellow lemon mousse that looks smooth and thick, topped with two thin, bright yellow lemon slices that float on the surface. The glass sits on a white marbled texture surface, and in the background, there is another glass with a similar mousse slightly out of focus. The mousse has tiny bubbles on the surface, adding a light texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of almond milk?

Yes, you can use any type of milk you prefer, such as dairy milk, soy milk, or oat milk. The flavor and creaminess may vary slightly depending on the choice.

Do I need to soak the chia seeds overnight?

While overnight soaking yields the best texture, soaking for at least 4 hours is sufficient to allow the chia seeds to absorb liquid and thicken properly.

Yummy Lemon Cream Chia Pudding Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

A refreshing and creamy lemon chia pudding made with almond milk, fresh lemon juice, and a touch of maple syrup. This easy no-cook recipe is perfect for a healthy breakfast or light dessert, offering a zesty citrus flavor with added creaminess from Greek yogurt or coconut cream.

Author: zara
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 4 servings 1x
Category: Breakfast, Dessert, Snack
Method: No-Cook
Cuisine: American
Diet: Gluten Free, Vegetarian

Ingredients

Scale

Chia Pudding Base

1/2 cup chia seeds
2 cups almond milk (or milk of your choice)
1/4 cup fresh lemon juice
Zest from 1 lemon
2–3 tablespoons maple syrup (or honey, to taste)
1/2 teaspoon vanilla extract

Optional Creaminess

1/4 cup Greek yogurt or coconut cream (optional for extra creaminess)

Instructions

Mix Liquid Ingredients: In a medium-sized bowl, whisk together almond milk, fresh lemon juice, lemon zest, maple syrup, and vanilla extract until the mixture is well combined.
Add Chia Seeds: Stir in the chia seeds thoroughly to ensure they are evenly dispersed throughout the liquid mixture.
Thicken: Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the chia seeds to absorb the liquid and transform the mixture into a thick, pudding-like consistency.
Stir Again: After refrigeration, stir the pudding well to break up any clumps and achieve a smooth texture.
Add Creaminess: If desired, incorporate Greek yogurt or coconut cream into the pudding for a richer and creamier texture, mixing well.
Serve: Spoon the pudding into individual serving dishes and garnish with extra lemon zest or fresh berries for a touch of color and added flavor.

Notes

This recipe is naturally gluten free and can be vegan if using coconut cream and maple syrup.
Adjust the sweetness by varying the amount of maple syrup or honey according to your preference.
For extra texture, add fresh berries or a sprinkle of nuts as a topping.
Use freshly squeezed lemon juice for the best bright flavor.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: lemon chia pudding, chia seed recipe, healthy breakfast, vegan pudding, dairy free dessert, no cook pudding