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Creamy Lemon Raspberry Chia Seed Pudding Recipe

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.

Ingredients

Scale

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