Creamy Lemon Raspberry Chia Seed Pudding Recipe

Introduction

This Creamy Lemon Raspberry Chia Seed Pudding is a refreshing and nutritious treat perfect for breakfast or a light dessert. Combining tart lemon and sweet raspberries with a creamy coconut base, it’s both simple to make and delightful to eat.

Ingredients

• 4 tablespoons of chia seeds
• 1 cup of coconut milk
• 1 cup of fresh or frozen raspberries
• 2 tablespoons of lemon juice
• 1 teaspoon of lemon zest
• 1 tablespoon of maple syrup
• 1 teaspoon of vanilla extract
• A pinch of salt

Instructions

1. Step 1: In a large mixing bowl, combine the chia seeds and coconut milk.
2. Step 2: Add the fresh or frozen raspberries to the mixture.
3. Step 3: Pour in the lemon juice and add the lemon zest.
4. Step 4: Drizzle in the maple syrup and vanilla extract.
5. Step 5: Add a pinch of salt to balance the flavors.
6. Step 6: Use a whisk to mix everything together smoothly. For a smoother texture, blend the raspberries before adding them.
7. Step 7: Transfer the mixture into jars or containers with lids.
8. Step 8: Cover and refrigerate for at least 2 hours or overnight to let the pudding set.
9. Step 9: Serve chilled and enjoy.

Tips & Variations

• For a smoother pudding, puree the raspberries before mixing them in.
• Substitute coconut milk with almond or oat milk for a different flavor.
• Add a handful of chopped nuts or granola on top for extra crunch.
• Adjust the sweetness by adding more or less maple syrup to taste.

Storage

Store the pudding in airtight jars or containers in the refrigerator for up to 4 days. Gently stir before serving if separated slightly. Enjoy cold or at room temperature; avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of raspberries?

Yes, you can substitute raspberries with strawberries, blueberries, or mango for a different fruity twist.

How long does the pudding need to set?

It needs at least 2 hours in the refrigerator, but overnight is best for the chia seeds to fully absorb the liquid and create a creamy texture.

Creamy Lemon Raspberry Chia Seed Pudding Recipe

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★★★★★

4.9 from 67 reviews

A refreshing and creamy Lemon Raspberry Chia Seed Pudding made with coconut milk, fresh raspberries, and a hint of zesty lemon. Sweetened naturally with maple syrup and flavored with vanilla, this nutritious pudding is perfect for a healthy breakfast or a light dessert.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 10 minutes
• Yield: 2 servings 1x
• Category: Breakfast, Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Seed Pudding Base

• 4 tablespoons of chia seeds
• 1 cup of coconut milk
• 1 tablespoon of maple syrup
• 1 teaspoon of vanilla extract
• A pinch of salt

Fruit & Flavorings

• 1 cup of fresh or frozen raspberries
• 2 tablespoons of lemon juice
• 1 teaspoon of lemon zest

Instructions

1. Combine Base Ingredients: In a large mixing bowl, combine the chia seeds and coconut milk to create the pudding base.
2. Add Raspberries: Add the fresh or frozen raspberries to the mixture. For a smoother texture, you can blend the raspberries before adding.
3. Incorporate Flavorings: Pour in the lemon juice, add the lemon zest, drizzle in the maple syrup, and add the vanilla extract into the bowl.
4. Season: Add a pinch of salt to balance the sweetness and acidity of the flavors.
5. Mix Thoroughly: Use a whisk to mix all the ingredients together smoothly, ensuring chia seeds are evenly distributed.
6. Chill to Set: Transfer the mixture into jars or containers with lids, cover, and refrigerate for at least 2 hours or overnight to allow the pudding to thicken and set.
7. Serve: Serve the pudding chilled and enjoy its creamy, fruity goodness.

Notes

• For a smoother pudding, blend the raspberries before mixing with chia seeds and coconut milk.
• Use either fresh or frozen raspberries based on availability.
• Maple syrup can be substituted with honey or agave syrup if preferred.
• The pudding can be prepared a day ahead for convenience.
• This recipe is dairy-free and vegan-friendly.

Keywords: lemon raspberry chia pudding, vegan chia pudding, coconut milk pudding, healthy breakfast, no-cook dessert, gluten-free pudding