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Lemon Curd Chia Pudding

August 15, 2016 By Richa 108 Comments

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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. 

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Lemon Curd Chia Pudding. Thick Lemon Coconut Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve wih whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe | VeganRicha.com

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!

Lemon Curd Chia Pudding. Thick Lemon Coconut Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve wih whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe | VeganRicha.com

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. | VeganRicha.com

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!  

Lemon Curd Chia Pudding. Thick Lemon Coconut Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve wih whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe | VeganRicha.com

Lemon Curd Chia Pudding. Thick Lemon Coconut Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve wih whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
Print Recipe
4.9 from 19 votes

Lemon Curd Chia Pudding

Lemon Curd Chia Pudding. Easy 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.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American, Gluten-free, Vegan
Servings: 4
Calories: 263kcal
Author: Vegan Richa

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

Variation: Use lime juice and zest for Lime pudding.  Use a mix of full fat and lite coconut milk for a lower fat content. 
For a more set pudding use 1 tbsp more chia seeds. I like my pudding with less chia and more of the lemony coconut milk. Chia seeds take atleast overnight to hydrate and set the pudding.
 
Nutrition calculated based on 1 serving

Nutrition

Nutrition Facts
Lemon Curd Chia Pudding
Amount Per Serving
Calories 263 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 17g106%
Sodium 14mg1%
Potassium 250mg7%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin C 7.2mg9%
Calcium 73mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Lemon Curd Chia Pudding. Thick Lemon Coconut Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve wih whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe | VeganRicha.com

Happy Independence day India. May there be more strides for the independence of animals and equal rights for everyone. 

Filed Under: Breakfast Recipes, dessert, gluten free, popular, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Lisa | Mummy Made.It says

    August 15, 2016 at 4:36 pm

    This looks great. Is the chia pudding firm or a bit runny once set?
    And yes…so hard to photograph!!

    Reply
    • Richa says

      August 15, 2016 at 5:18 pm

      its somewhere in between. For a more set pudding, add another tbsp chia seeds. It will also depend on how long the chia seeds take to hydrate.

      Reply
      • sylvia burrows says

        August 15, 2016 at 5:50 pm

        hi, I want to go vegan but what are the starcch content of these dishes as nwell as calorie count sylvia

        Reply
        • Richa says

          August 15, 2016 at 8:07 pm

          Hi sylvia, you can copy the ingredient list into myfitnesspal.com or caloriecounter.com to find the nutrition content.

          Reply
          • Kathy says

            March 2, 2018 at 7:18 pm

            I would think that you should have posted the nutritional content, since this is your post!!

          • Richa says

            March 2, 2018 at 8:14 pm

            Its already posted below the recipe. It was added in 2017.

      • Denise says

        August 16, 2016 at 6:50 am

        5 stars
        This looks so yummy! The chia seeds will gel more if you chop them; I have a coffee grinder that I use only to chop chia seeds because i use them so often. Thank you so much for all your wonderful recipes.

        Reply
        • Marissa says

          August 28, 2016 at 3:23 am

          Thanks, Denise. Definitely will give that a try.

          Reply
  2. Renee says

    August 15, 2016 at 5:07 pm

    5 stars
    I just made this today and it is fantastic!

    Reply
    • Richa says

      August 15, 2016 at 5:16 pm

      yay!!!

      Reply
  3. Laura says

    August 15, 2016 at 5:11 pm

    quantity of lemon juice (so I can make the lime variation) would be so helpful…I’m drooling on the pic right now!! My hubby loves lemon anytime

    Reply
    • Richa says

      August 15, 2016 at 5:16 pm

      start with 3 tbsp and add more to taste after that.

      Reply
      • Laura says

        August 15, 2016 at 5:24 pm

        lovely, Im mixing it now!!

        Reply
  4. tamara says

    August 15, 2016 at 5:20 pm

    Going to make this for a work meeting in a couple of weeks! Looks delicious… thank you!!

    Reply
  5. Sharon Pettaway says

    August 16, 2016 at 12:08 am

    Do you let it set in the refrigerator or out overnight?

    Reply
  6. Sharon Pettaway says

    August 16, 2016 at 12:11 am

    When do you add the turmeric? I don’t see that in the recipe instructions.

    Reply
    • Richa says

      August 16, 2016 at 11:06 am

      its blended in with the lemon. The pudding is chilled in the refrigerator overnight. updated the recipe. sometimes some instructions stay in my head while writing the post 🙂

      Reply
  7. Janine says

    August 16, 2016 at 6:11 am

    Hi Richa, this is such a nice recipe. My absolutely fav smoothie is my Lemon cashew smoothie. I add cashews as well instead of chia. Need to try out your Version hon. xoxo Janine

    Reply
  8. Emma says

    August 16, 2016 at 8:49 am

    Does it set like a mousse/cheesecake consistency? I don’t like too gooey or slippery textures. Love your recipe pages, thanks xx

    Reply
    • Richa says

      August 16, 2016 at 11:15 am

      Its a chia pudding consistency. If you keep it for a few hours, then its more runny and overnight or a day later the chia seed absorb a lot of the liquid so its like a thick pudding. For a mousse like consistency, use 4 tbsp chia seeds and blend them in the lemon coconut milk until they break down. This mixture after it chills will be more like a mousse. If the texture just doent work for you, blend it into more non dairy milk to make a smoothie or make cupcakes with the mixture.

      Reply
      • Katie says

        August 17, 2016 at 8:42 am

        Make cupcakes? I’m intrigued. Would you just bake it as is or add some starch/flour?

        Reply
        • Richa says

          August 19, 2016 at 2:22 pm

          You can use this recipe http://www.veganricha.com/2016/06/1-bowl-vegan-mango-cupcakes.html and use the pudding + sweetener instead of the wet. I have a muffin recipe coming up shortly on the blog as well

          Reply
  9. Alexandre Marques says

    August 16, 2016 at 3:46 pm

    Hi! I´m a vegan athlete 🙂
    Can follow me on instagram: @_alex_marques_

    Reply
  10. Cassie says

    August 16, 2016 at 5:43 pm

    I’m TOTALLY not ready for the summer to be over too! This definitely looks like a wonderful recipe to make for August!

    Reply
  11. jill says

    August 18, 2016 at 11:40 am

    I followed this recipe and my pudding came out with a very runny consistency, even over night and adding extra chia seeds. Any suggestions as to why it didnt set? Should I blend the chia seeds first??
    thanks

    Reply
    • Richa says

      August 18, 2016 at 11:50 am

      What kind of coconut milk did you use? Also chia seeds sometimes take a day or so to fully hydrate. So as they hydrate and soften more, the pudding gets thicker. You can also use just the thicker cream part of the coconut milk to make the pudding. blending the chia seeds in will also help. But blending the chia might add a strong chia flavor to the pudding.

      Reply
      • jill says

        August 18, 2016 at 11:55 am

        I used canned full fat coconut milk (not the beverage kind). Does the brand matter? I think it was Chaokoh. I’ve made lots of chia oatmeal and chia pudding and its firmed up fine. Strange. thanks

        Reply
        • Richa says

          August 18, 2016 at 12:27 pm

          hmm, strange indeed. I would say add another 2-3 tbsp chia seeds and see if it firms up.

          Reply
  12. Mamatha says

    August 20, 2016 at 7:45 am

    This was very tasty and easy to make! I was a little nervous about using turmeric in a sweet dessert but it added color without changing the taste. Also I couldn’t wait until the next day so I let St set in the fridge for 3-4 hours wit joy the added water and it set up well. Thanks!

    Reply
    • Richa says

      August 20, 2016 at 10:13 am

      Awesome!

      Reply
  13. Viviana says

    October 26, 2016 at 1:37 pm

    5 stars
    Just made this and it’s sooooooo tasty!! I love your blog!!!

    Reply
  14. Snigdha says

    October 27, 2016 at 4:49 am

    4 stars
    Hey Richa, absolutely love love your blog, recipes, presentation and oh gosh the pictures!! I have never used chia seeds before. How long will this dish last in the refrigerator?

    Reply
    • Richa says

      October 27, 2016 at 10:10 am

      3 days. Chia seeds are like the seeds in Indian Falooda drink which has seeds and milkshake. They absorb a lot of liquid and puff up.

      Reply
  15. Tracey says

    December 13, 2016 at 7:45 am

    do you think this would work using lime instead of lemon in the same quantities listed in the recipe?

    Reply
    • Tracey says

      December 13, 2016 at 7:46 am

      sorry i just saw the note about lime! 🙂 Ps i LOVE your recipes, they always turn out so well and are so packed with flavour.

      Reply
  16. Mel says

    January 2, 2017 at 10:11 am

    Looks so good!
    Is it possible to use another “liquid” instead of the coconut Milk?

    Reply
    • Richa says

      January 6, 2017 at 3:04 pm

      You can use other non dairy milks. You wil need to add more chia seeds so the pudding sets. Coconut milk sets well by itself.

      Reply
  17. Galit says

    February 3, 2017 at 10:14 pm

    5 stars
    Made it, came out great. Simple and very original. I added some salt, and next time maybe cut mint leaves too

    Reply
  18. Michelle L says

    February 28, 2017 at 6:33 pm

    I try not to use sugar very often and do no use artificial sweeteners. What is your opinion on how it would set up using honey?

    Reply
    • Richa says

      February 28, 2017 at 7:04 pm

      I am not sure. I havent used honey in a while. With maple it doesnt set well and is more on the liquid side. I like a more liquid pudding or custard like consistency for this rather than a set pudding concentrated with chia seeds as the flavor suffers with too many chia seeds.

      Reply
      • Roxanne says

        January 20, 2020 at 9:56 am

        Try coconut sugar. I’ve used it with great success. I also ground up my chia seeds because I don’t like the texture of whole hydrated seeds. It gelled so much better. After 12 hours it was pudding consistency and after 2 days was more like pot Au créme. Delicious recipe!

        Reply
  19. M says

    April 22, 2017 at 7:39 pm

    I have a can of coconut cream, rather than coconut milk. Will that work for this, or will it be too thick, or not set properly?

    Reply
    • Richa says

      April 23, 2017 at 4:41 pm

      I am not sure. if it is pure coconut cream then you can add some water to thin it to coconut milk consistency and use it. Some coconut creams have sweeteners and other thickening ingredients which might allow the hia seeds to absorb enough moisture

      Reply
      • M says

        April 25, 2017 at 11:45 am

        Thanks for the response! The coconut cream ingredients list just has coconut and water. Weirdly, the coconut milks I was able to pick up the other day (one organic, one not), both have water, coconut, and guar gum. Unfortunately the stores in my area don’t supply much without stabilizers and/or sweeteners. With that in mind, any advice on which might be best?

        Reply
        • Richa says

          April 25, 2017 at 11:58 am

          the cream would work better then. Soak the chia seeds in 1/4 cup hot water for 10 to 15 mins so they expand a bit then mix in the coconut cream , lemon etc.

          Reply
  20. Stacy | POP KITCHEN says

    April 27, 2017 at 5:24 pm

    I made this tasty pudding the other day. It firmed up nicely and was so delicious , but when I added the lemon to the coconut milk it immediately curdled. It was still edible but I thought it was weird. Any thoughts?

    Reply
    • Richa says

      May 19, 2017 at 10:12 pm

      i am not sure why it curdled. Coconut milk doesnt really curdle with lemon. Whisk it up really well.

      Reply
      • Cleo says

        August 8, 2018 at 4:51 am

        My coconut cream also just curdled. I gave it an extra round in the blender but didn’t seem to help. I’m hoping it’ll sort itself out overnight!

        Reply
        • Richa says

          August 8, 2018 at 9:54 am

          It probably just separated into cream and water, not really curled. chilling should help.

          Reply
  21. nancy rice says

    June 23, 2017 at 11:58 am

    do you suggest any other sweeteners? trying to watch sugar….

    Reply
    • Richa says

      June 23, 2017 at 4:13 pm

      stevia or xylitol or maple

      Reply
      • Megan O says

        January 21, 2019 at 5:46 pm

        5 stars
        I used 4 soft medjool dates instead of the sugar and it tastes divine. 🙂

        Reply
        • Richa says

          January 21, 2019 at 6:04 pm

          great!

          Reply
  22. Doina says

    July 28, 2017 at 1:23 pm

    5 stars
    Yum! made this today and loved the taste! a very nice variation of chia pudding!

    Reply
  23. Brittney says

    November 7, 2017 at 11:39 am

    I tried making a chia pudding with a can of full fat coconut milk and the pudding set up to be as hard as the fat on top of the coconut milk in the can… is there a way to prevent this?

    Reply
    • Richa says

      November 7, 2017 at 6:55 pm

      you can whisk it in. whisk once in between during chill time and whisk again before serving. or use lite coconut milk or a mix of lite and regular.

      Reply
  24. Vibeke Vale says

    November 19, 2017 at 5:49 pm

    5 stars
    I brought this to a vegan potluck last summer and everyone went nuts for it!

    Reply
  25. Éliane says

    January 23, 2018 at 5:07 pm

    5 stars
    I tried it yesterday, it’s really good and has a great texture with a thick coconut milk. The kids though don’t like the chia seed texture, so I would like to try something with ground chia seeds. Do you think this recipe might work with it? Thank you!

    Reply
    • Richa says

      January 23, 2018 at 5:17 pm

      they dont like the soaked chia seeds right. ground chia seeds get a bit bitter. You can whip the entire mixture after it is chilled. The full fat coconut milk will get creamy and mousse like. Try the chia seeds in my lemon chia cookies or lemon chia muffins. Baked hia is a different texture somewhat like poppy seeds. Try with just a bit of chia seeds to see if they like them that way.

      Reply
      • Eliane says

        January 25, 2018 at 1:30 pm

        ok thank you! 🙂

        Reply
  26. Anna says

    February 5, 2018 at 5:49 am

    5 stars
    So easy and SO good!

    Reply
  27. Ann says

    February 27, 2018 at 2:06 pm

    I made this with reduced fat coconut milk. The chia seeds all pretty much got stuck in the coconut fat, and there was a lot of liquid below. The fat was the texture of crumbled butter. So there wasn’t any pudding-like texture to it.. the top of it was like eating lemon butter with embedded chia seeds, and the bottom was like lemon juice. I tried stirring it at one hour in the fridge, and in the morning, but nothing changed. It tasted good, but that butter texture grosses me out. Any way to salvage it?

    Reply
    • Richa says

      February 27, 2018 at 11:25 pm

      Warm it up a bit and whisk vigorously. its probably the coconut milk brand.

      Reply
  28. Vibeke Vale says

    May 23, 2018 at 6:59 am

    5 stars
    I have made this recipe twice with lemons, but today I am going to try it with limes. I love this recipe so much and I get the BEST comments from guests when they eat it. YUM!

    Reply
    • Richa says

      May 23, 2018 at 12:25 pm

      awesome!!

      Reply
  29. Angela says

    June 28, 2018 at 6:57 pm

    I’m making this tonight. I’ve been so saddened not to be able to find vegan treats that have the intense lemon or lime flavour I enjoy so much. I have high hope for this, as I tasted the mixture on a spoon before permitting it to set.

    Thank you! I’m also going to make a lemon or lime curd, hopefully, and will be back to share my successes!

    Reply
  30. Ruby says

    August 19, 2018 at 12:28 am

    5 stars
    I tried this with 2 limes and vanilla liquid stevia and it was mindblowing!! I can’t wait to make it again! I love all of your recipes and your vegan indian cookbook changed the way I cook. Thank you!!

    Reply
    • Richa says

      August 19, 2018 at 10:44 am

      awesome!

      Reply
  31. pym says

    September 21, 2018 at 11:00 am

    i just made and put in fridge but its very thin like juice. how to firm up? followed recipe exactly

    Reply
    • Richa says

      September 21, 2018 at 11:08 am

      if you used full fat coconut milk, then it will firm up after chilling. Also chia seeds absorb a lot of liquid. so wait and see

      Reply
  32. pym says

    September 21, 2018 at 11:56 am

    ok thanks

    Reply
  33. Amber says

    September 23, 2018 at 6:42 pm

    5 stars
    I just used ground chia seeds for someone sensitive to the texture of food. It was perfect! It’s not quite as cute (IMO) with all the little dots of the seeds, but it jelled up wonderfully and tastes just as amazing as the normal recipe. This is an absolute favorite of mine. I have it for breakfast, snacks, dessert, and it’s perfect for parties. Sometimes I water it down with whatever drinking nut/coconut milk I have on hand. Thank you as always Richa 🙂

    Reply
    • Richa says

      September 23, 2018 at 8:46 pm

      thats awesome! top it with whipped coconut cream so you wont see the dots 🙂

      Reply
    • Amber says

      January 1, 2020 at 8:06 pm

      Thanks for sharing!! I want to make this for my mom but I know she’d hate the seedy texture. I love the normal recipe but haven’t had it for breakfast yet (I love the cardamom carrot pudding for that already) 🙂

      Reply
      • Richa says

        January 2, 2020 at 10:00 am

        i dontknow what you can do with the texture 🙂 you can make overnight oats version and add just a tsp of seeds. see my various overnight oats recipes for proportions and modify those with lemon

        Reply
      • Richa says

        January 2, 2020 at 10:19 am

        here https://www.veganricha.com/2019/08/samoa-cookie-overnight-oats.html

        Reply
  34. Charlie says

    March 27, 2019 at 2:11 am

    Is a blender essential for this to turn out? I’m in college and don’t have access to a blender in my tiny closet of an apartment 😛

    Reply
    • Richa says

      March 27, 2019 at 10:19 am

      no, just mix it with your hand until well incorporated

      Reply
  35. Sam says

    May 14, 2019 at 7:28 am

    5 stars
    Absolutely delicious pudding! Love the lemony goodness, thank you so much!

    Reply
    • Richa says

      May 14, 2019 at 10:06 am

      yay!

      Reply
  36. Liz says

    June 12, 2019 at 8:29 pm

    it sounds good, but I don’t want to use full fat coconut milk. would it still be good using reduced fat, or what about using Almond milk instead?

    Reply
    • Richa says

      June 12, 2019 at 11:14 pm

      you can use either, just add more chia seeds (1 tbsp more) as they will not thicken as well as the full fat. almond milk might curdle with lemon

      Reply
  37. Sarah says

    August 8, 2019 at 2:42 pm

    The solution to the curdling: Add acid last.

    I tried this recipe and it immediately curdled. No amount of blending, whisking, or heating would fix this. The second time I tried it worked! First, blend the coconut cream/milk with the other ingredients so that the fat and water were well incorporated. After chia seeds were added and folded in thoroughly, I added the acid (lemon zest and juice) as the very last step. One last pulse in the blender and it was an amazing success. Such a treat.

    Reply
  38. Eman says

    November 18, 2019 at 4:50 am

    5 stars
    Yum! This was super tasty. I used coconut sugar and added collagen powder. I mixed everything in the blender at the same time and it came it out perfectly. I will be making this again.

    Reply
  39. Lee says

    December 24, 2019 at 7:27 pm

    I must be reading something wrong, I think. How much coconut milk should I use? 1.5 cups would be 12 oz, not 27-30 oz…. thanks for any clarification!

    27 or 30 oz (800 or 890 ml) can full fat coconut milk about 1.5 cups

    Reply
  40. LEE says

    December 24, 2019 at 7:28 pm

    ohhhh, I see the issue. The notes (where it says 1.5 cups) don’t change as the # servings changes, so it was for 4 servings, whereas I had updated the recipe to be for 8 servings. Nevermind!

    Reply
  41. Celeste says

    January 12, 2020 at 1:52 am

    5 stars
    A bit of a vegan-newbie. Made this as the idea of lemon curd flavour grabbed my interest. I used Coconut cream which admittedly pushed the calorific value higher, but it came out PERFECTLY! Nice and thick. The lemon zest and lemon juice truly add that unmistakable lemon curd flavour. Will be making this a breakfast pick on a regular basis. So delicious. (and the chia seeds are meant to be so good for clearing out the gut and colon). Highly recommend

    Reply
    • Richa says

      January 12, 2020 at 11:44 am

      yay!

      Reply
  42. Nova says

    February 1, 2020 at 11:21 pm

    I’m doing Keto and I just wanted to query the 16g (net 13g) of carbs for one serving. That seems a lot of carbs for a dish where each ingredient has very few. So I worked it out using a carb counter and the whole dish comes to 18g carbs. Divide that by 4 servings and the carbs for one serving is 4.5g carbs and that’s not working out the fibre so I would guess that the net carbs would be less. So for anyone doing Keto this is a very friendly Keto dish so thanks for sharing.

    Reply
    • Richa says

      February 2, 2020 at 11:53 am

      ill recheck the calculation

      Reply
  43. KELLY says

    June 1, 2020 at 9:01 am

    4 stars
    Hi – just making this and it’s split so ive got kind of coconut ‘curds’ and a liquid, it still tastes nice – but any idea where i’ve gone wrong?

    Reply
    • Vegan Richa Support says

      June 1, 2020 at 12:32 pm

      ok. make sure that you shake that can of coconut milk really well and try adding in the lemon juice last and slowly while stirring.

      Reply
  44. Lovethescents says

    July 8, 2020 at 11:21 am

    5 stars
    Excellent recipe, very easy to throw together. My 9 year old daughter made this and it’s fantastic. LOVE that the turmeric provides such a sunshiney glow.

    Reply
    • Vegan Richa Support says

      July 8, 2020 at 4:11 pm

      Hooray! I’m so glad you enjoyed this!

      Reply
  45. Kristin says

    July 8, 2020 at 2:24 pm

    Do you think this could be made as is and frozen in popsicle molds? This looks amazing and I’m craving a frozen dessert!

    Reply
    • Vegan Richa Support says

      July 8, 2020 at 4:11 pm

      I don’t see why not! 🙂

      Reply
  46. Cris says

    September 16, 2020 at 11:47 am

    Did not have luck with this recipe. I doubled the chia seeds to 6 Tbsp because I like my pudding thicker and it didn’t set up; the lemon juice and coconut milk took on a curdled, “snotty” consistency almost immediately that I couldn’t get rid of which may have had something to do with it. It was also way too tart. Even doubling the sweetner did nothing. I’m going to make another batch without the lemon and combine them just to make it edible.

    Reply
    • Richa says

      September 16, 2020 at 12:39 pm

      Maybe the lemons were a lot more juicy hence the extra tang. It’s not curdled. Coconut milk just separates sometimes. The chia seeds might be taking longer to soak because of the extra lemon. For the next batch use warmed coconut milk or other non dairy milk.

      Reply
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