Refreshing Lemon Chia Pudding

Lemon chia pudding is one of those bright, sunny breakfast treats that makes even Monday mornings feel a little bit special. I first made this on a spring morning when I was craving something light and refreshing, and the tangy lemon flavor paired with creamy coconut milk.

It’s become my go-to make-ahead breakfast, especially during those busy weeks when I need something healthy that I can just grab from the fridge.

Why You’ll Love This Recipe

• Incredibly easy with just 5 simple ingredients
• Make it the night before for grab-and-go mornings
• Light, refreshing lemon flavor that’s not too sweet
• Packed with fiber, protein, and omega-3s to keep you full
• Perfect for breakfast, snack, or a light dessert

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Ingredients You’ll Need

• 1 can (13.5 oz) coconut milk
• Water to make 2 cups total liquid
• 2 teaspoons lemon zest (use organic lemons if possible)
• 1/4 cup fresh lemon juice
• 1/2 teaspoon turmeric (for color and health benefits)
• 1/4 cup maple syrup or honey
• 2 scoops collagen powder (optional, not vegan)
• 3-5 tablespoons chia seeds

Why These Ingredients Work

Coconut milk creates that wonderfully creamy texture we’re looking for – it’s rich without being heavy.

The lemon zest and juice work together to give you a bright, sunny flavor that wakes up your taste buds. That little bit of turmeric isn’t just for the pretty yellow color – it also adds anti-inflammatory benefits and a subtle earthy note.

Maple syrup sweetens things naturally without being cloying. The chia seeds are the magic here – when they soak overnight, they absorb the liquid and create this tapioca-like pudding texture that’s absolutely satisfying.

If you add collagen, you’ll boost the protein without changing the taste at all.

Essential Tools and Equipment

• Medium mixing bowl
• Whisk or fork for stirring
• Measuring cups and spoons
• Zester or fine grater for lemon zest
• Storage container or individual jars

Step-by-Step Instructions

Mix Your Base

In your mixing bowl, whisk together the coconut milk, water, lemon zest, lemon juice, turmeric, maple syrup, and collagen if you’re using it. Make sure everything is really well combined

Add the Chia Seeds

Pour in your chia seeds and stir well to distribute them evenly throughout the liquid. If you don’t mix thoroughly, you’ll end up with clumps of seeds stuck together.

Let It Set

Pop the bowl in the refrigerator and let it sit for 20 minutes. During this time, stir it every 5 minutes or so. I know it seems fussy, but this prevents those clumps from forming. After the first 20 minutes, give it one more good stir, then let it chill overnight for the best texture.

Taste and Adjust

In the morning, give it a stir and taste it. Want it sweeter? Add a little more maple syrup. Want more lemon? A squeeze of fresh juice brightens it right up.

You Must Know

Don’t skip those stirs during the first 20 minutes! I learned this the hard way my first time making chia pudding. I just dumped everything together, stuck it in the fridge, and woke up to a bowl of chia seed clumps swimming in coconut milk. Not pretty. The stirring is what makes it creamy and smooth instead of lumpy.

Personal Secret: I always make this in individual mason jars instead of one big bowl. That way, I can grab one for breakfast, top it with whatever I’m feeling that day, and go.

Pro Tips & Cooking Hacks

• Use full-fat coconut milk for the richest, creamiest texture
• If you want it ready faster, use 5 tablespoons of chia seeds and it’ll thicken in just 30 minutes
• Room temperature ingredients mix more smoothly than cold ones
• Roll your lemon on the counter before zesting and juicing – you’ll get more juice out of it
• For a sweeter pudding, increase maple syrup to 1/3 cup

Flavor Variations & Suggestions

Try orange zest and juice instead of lemon for a different citrus vibe. A drop of vanilla extract or almond extract adds lovely depth. Fresh berries mixed in right before serving add pops of sweetness and color.

For a tropical twist, add a tablespoon of shredded coconut to the mixture. Lavender lovers can add a tiny pinch of culinary lavender with the lemon for a fancy, floral version. And if you’re feeling indulgent, swirl in a spoonful of lemon curd just before eating.

Make-Ahead Options

This pudding is actually best when made ahead! Prepare it the night before and it’ll be perfectly set and ready to eat in the morning. It keeps beautifully in the refrigerator for up to 5 days, so I usually make a big batch on Sunday night and have breakfast sorted for the work week.

Just portion it into individual containers and top with your favorite garnishes each morning to keep things interesting.

What to Serve With Lemon Chia Pudding

Top it with fresh blueberries, raspberries, or sliced strawberries for a classic combo. A handful of toasted nuts – pistachios are my favorite – adds great crunch and protein. A sprinkle of granola on top gives you that satisfying crunch factor.

Shredded coconut, hemp hearts, or a drizzle of nut butter all make wonderful additions. For a more decadent treat, add some dark chocolate chips or cacao nibs.

Allergy Information

This recipe is naturally dairy-free, gluten-free, and nut-free. The collagen is optional, so you can easily make it vegan by leaving that out and using maple syrup instead of honey. If you have a coconut allergy, try using almond milk or oat milk instead, though the texture will be a bit less creamy.

Storage & Reheating

Store your chia pudding in a sealed container in the refrigerator for up to 5 days. It doesn’t need reheating since it’s served cold!

As it sits, it may thicken up a bit – if that happens, just stir in a splash of coconut milk to loosen it back up. This recipe doesn’t freeze well because the texture changes when thawed, so stick to refrigerating it.

Frequently Asked Questions

Can I use a different type of milk?

Yes! Almond milk, oat milk, or even regular dairy milk work fine. Just know that the pudding will be less creamy with non-coconut milk.

Why is my chia pudding still watery?

Either you didn’t use enough chia seeds or you didn’t let it sit long enough. Add another tablespoon of chia and let it chill for a few more hours.

Can I eat this right away instead of waiting overnight?

You can eat it after 30 minutes if you use more chia seeds (5 tablespoons), but it won’t be quite as thick and creamy as the overnight version.

What if I don’t have turmeric?

Just leave it out! The pudding will be white instead of yellow, but it’ll still taste great.

How do I avoid clumpy chia pudding?

Stir, stir, stir! Mix well when you first add the seeds, then stir every 5 minutes for the first 20 minutes.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your favorite toppings!