Lemon Curd Chia Pudding. 5 Ingredient Thick Lemon Coconut Milk Turmeric Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve with whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe. Pin this for later.
Its been getting cooler the past few days and I was wondering where the Summer went. Hint, remember the 2 weeks of unbreable heat? That was the PNW summer. Oh wait, the heat is back later this week.
On some of the super hot days, we all need something to refresh and fill us up for a snack or breakfast. Cue Lemon + chia! Lemon zest and juice and mixed with full fat coconut milk and sweetener. Then some chia seeds are mixed in to make it into a thick creamy pudding. Add some vanilla or other flavors of choice.
The lemon zest + juice + coconut milk + sweetener is super delicious by itself and can substitute as a thinner lemon curd when chilled. Chia seeds make it into one filling and delicious pudding or treat. Add more or less turmeric for the color or to make a Turmeric Lemon Chia Pudding. Be sure to let the chia seeds sit for a while for best results. And also hydrate well (drink water!) when eating decent amount of chia seeds in pudding or other form.
Serve with a dollop of coconut cream or whipped coconut or non dairy cream and a sprinkle of lemon zest. For variation, use lime juice and lime zest or lime bar pudding. So easy and so Good!
More summery treats from the blog. All GF
- Mango Mojito
- Orange cream floats
- Vegan Cookie dough Blizzard
- Mocha Milk shake
- Brownie Batter Chia Smoothie
This recipe is also in my second cookbook! Loads of meals and meals and some desserts in Vegan Richa’s Everyday Kitchen.
On another note, how hard it is to photograph chia seed puddings!
Recipe Card
Lemon Curd Chia Pudding
Ingredients
- Zest of a large lemon or 2 small lemons
- Juice of 2 large lemons
- 13.5 or 15 oz (400 or 445 ml) can full fat coconut milk about 1.5 cups
- 1/4 cup (62.5 ml) water optional
- 3 tbsp or more sweetener I use raw sugar
- a good pinch of salt
- 1/4 tsp (0.25 tsp) or more turmeric
- 3 tbsp or more chia seeds 5 to 6 tbsp for well set pudding
Instructions
- Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
- Taste and adjust sweet and tang. Add more lemon juice or zest to taste and mix/blend in.
- Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
- Garnish with whipped coconut cream and lemon zest and serve.
Notes
Nutrition
Happy Independence day India. May there be more strides for the independence of animals and equal rights for everyone.
Ellen
I’ve made it twice and it’s become a favorite. I especially like it with Meyer lemons, coconut sugar and maple syrup. I also used presoaked chia seeds (don’t know how much difference it makes).
Might you offer cooking classes some day? There don’t seem to be many vegan ones in Seattle.
Thank you!
Vegan Richa Support
that would be so fun.
Julie
I’ve made this twice now. Richa, you have made the perfect flavour profile; sweet and tart and so addictive.
Long time fan! I also love that you take time to reply to your messages. You are a keepsake for the vegan home cook. BTW, love your cookbook and sauces 🥰
Vegan Richa Support
Thank you so much, Julie! I appreciate you!
Nicol
Absolutely loved this recipe! I was wondering if you think if I added tasteless protein powder and/or oats if it would still set correctly?
Thank you
Vegan Richa Support
depending on how much you use, you may need to adjust the liquids
Erin
So easy to make and that flavor…Zing!
Vegan Richa Support
Thank you, Erin! 🙂
Sophie
I have just made this and looking forward to trying it tomorrow. However it is a grey colour and not yellow like the photos, how do I make it yellow …?
Vegan Richa Support
Turmeric is what gives the curd its lovely yellow color. How much are you using?
Tina
The taste is five stars but mine is very runny too. So I will take the two leftover and cook them with a little bit cornstarch. Made exactly the recipe without water. Don‘t know what went wrong.
Vegan Richa Support
I suggest warming the coconut milk and then add the chia. Let them absorb a bit before adding the lemon etc. Also, if the chia aren’t plumping up well, then they might be a bit too old. Typically coconut milk thickens by itself when chilled, even if the chia doesn’t thicken it quite as much. What kind of milk are you using?
Tina
Thank you for your comment, I used Aroy-D coconut milk. The second try with the cornstarch went well. So to be sure it‘s an alternative too. The chia was bought for this recipe, I didn‘t have any at home. I cook a lot of your recipes and all are delicious, easy to make and a real enrichment in our kitchen. Thank you so much.
Teresa
Did you let it sit overnight? It would be runny right after making it.
April A
I just made this tonight for breakfast tomorrow. Just the tartare test alive left me saying “WOW!” I did add a tiny amount of vanilla extract (like 1/8 tsp) to see what it does to the flavor. Can’t wait till morning!!
April A
*taste, not tartare 🤦♀️
Vegan Richa Support
Wonderful! Let us know how it turns out. 🙂
Jen
I plan to try this using soy milk. Two questions: how do you think this would taste with Meyer lemons? Also, would there be any benefit to blending in a couple of tablespoons of oat flour to add richness (since I’m not using coconut milk)? Thanks.
Richa
Other milks don’t thicken as much so more chia seeds will help there. For added richness blend in nuts or nut flour
Aparna
Hi -could I use soy milk instead of coconut milk? Thank you!
Vegan Richa Support
Yes you can. Enjoy!
suzi
Ooooh!! what a great idea!! thinking of making this for a mini tart!! with the thicker version of course. thanks Richa!!
Vegan Richa Support
Let me know how it turns out.
Sophie
Hello 🙂
How long would these keep in the fridge? For example could I make a batch up for the week? Or does it need to be open the next day.
I opened a bag of chai seeds around a year ago and then left them in the cupboard, do chai seeds date? Thank you 🙂
Vegan Richa Support
They will keep well in the refrigerator for up to 3 days.
Chia seeds will keep well for up to 4 or 5 years if stored in a cool, dry place. But be sure to check the package expiration date, just to be sure!
Jennifer U
I make chia pudding a lot and tried this one, I just can’t get it right. Too much lemon, not sweet enough or creamy enough, and very runny. I added a lot of extra chia to create a thicker consistency and originally more sweetener than recommended. I also did not add the water. Help! I want to like this.
Richa
Warm the coconut milk and then add the chia. Let the chia absorb a bit then add the lemon and sweet etc. also if the chia aren’t plumping up well, then they might be very old.
Coconut milk thickens by itself when chilled, even if the chia doesn’t thicken it enough. I am not sure why it’s staying runny. What kind of milk are you using?
Liz
I love this recipe and make it often,
Richa
Yay
Claire panella
Can you make this pudding with almond or cashew milk?
Richa
Almond milk will most likely curdle
Rece
So delicious and quick to put together. I used agave as the sweetener and it worked very well. Will definitely be making this again!
Vegan Richa Support
Perfect
Julie
Always love your recipes. Have a few cookbooks and will need replacements soon on account of all the ingredients I dropped on the pages while cooking ☺️🥰
Vegan Richa Support
love those ones. thank you
Marissa
I’m allergic to treenuts and coconut is there anyway I could heavy cream or something like that
Jessica
Thank you for the amazing recipe. I blended dates in instead of sugar and it worked well.
Richa
Awesome
Luciana Rodrigues
Delicious! ❤️ VeryThanks
Vegan Richa Support
thank you so much for your compliment
Katie
I’m hooked! It’s tasty, pretty healthy (as far as sweet treats go), and it’s SO EASY to make. I double the chia seeds and add blueberries to mine and the blend of flavor is fantastic.
Vegan Richa Support
blueberry & lemon – nice 👍
Kristen
Wonderful recipe! A friend sent me your Instant Pot lasagna soup last fall which is nothing short of amazing. I’m only sorry I waited this long to try another recipe! Like others have done, I used four dates in place of the sugar, maybe 1/8 c water, added the lemon juice and zest last, and used Thai Kitchen full-fat coconut milk. First I blended the dates and coconut milk really well, then blended in white chia seeds, and finally added everything else. Even pouring it out of the Vitamix it was a mousse consistency so it should set up well. Of course I couldn’t resist a few bites—absolutely delicious. The best part is that I can take it to family dinners where some are keto, some lacto-ovo veg, some vegan, and me (whole food plant based). It’s no small feat to find recipes that work for everyone. Thank you!
Amy D
Hello, I’m not a fan of coconut. Could I use oat milk? Or does the lemon flavor hide the coconut flavor? Thx!
Kristen
I can barely taste the coconut, if at all. It’s totally lemon. You could always zest the second lemon and add more zest at the end if needed. I rarely experiment with recipes, so take this with a grain of salt, but you may be able to substitute a watered-down silken tofu or use some cashews. It’d just need to be runny enough for the chia to set up in.
Madeline
Hi Richa! I’m having some problems with curdling in this recipe. Any recommendations/tricks?
Vegan Richa Support
if all of the ingredients are fresh and you’re also stirring once after an hour or so to distribute the chia seeds if needed it should be fine. sometimes i have to stir it before serving also
Richa
It’s not necessarily curdling. It’s probably just separating. Depends on brand of coconut mil. Mix well.
Neelam
What brands of coconut milk would you recommend?
I have not yet tried the recipe.
Vegan Richa Support
you can really use any kind that you like/prefer!
Jacquie
Wow, so great! Used white chia seeds and pureed at high speed for a creamy texture.
Kristin
Just made this using the Silk heavy whipping “cream”. It tastes great and I’m very, very impatient to wait overnight! Planning to use it for lemon bars.
Vegan Richa Support
haha – I hope that you were you able to wait
Kristin
Oh my goodness, this is delicious! It’s still setting in the fridge, but I snuck a bite and I am so excited to have it for dessert tonight! It is scratching that lemony itch! Thank you!!
Vegan Richa Support
perfect, lemony itch, haha
Sumitra
Yummy, yummy, yummy, yummy – and gorgeous! WOW! This is heaven on earth – tart, sweet and creamy perfection!
Vegan Richa Support
Amazing
Rebecca
So delicious! I made this with Vanilla Coconut “beverage” instead of coconut milk from the can for sort of a diet treat and its fantastic.!
Amber
Thanks for sharing, I was looking for a lower fat/calorie option. I LOVE the recipe as-written but sometimes need something a little less intense 🙂
Vegan Richa Support
thanks for stopping by
zoe
this chia seed pudding was “FIRE” according to my husband.❤️
Vegan Richa Support
lol love it!
Vanessa
Thanks for sharing! Does it keep long?
Vegan Richa Support
sure Vanessa – 3 days in the fridge
Suzanne
This looks so good! I’ve never seen these flavors in a chia pudding before!
Vegan Richa Support
thanks! let me know how you like it