Dessert

Lemon Chia Seed Pudding Recipe

BySana Jeannette February 20, 2026February 20, 2026

Introduction

This Lemon Chia Seed Pudding is a refreshing and healthy dessert that combines creamy coconut milk with bright lemon flavor. It’s naturally sweetened and packed with chia seeds, making it a nutritious treat perfect for breakfast or a light snack.

Five small clear glass jars are filled with two layers of lemon chia seed pudding, placed on a white marbled surface. The bottom layer is pale yellow with evenly distributed small black chia seeds throughout, giving a textured look, while the top layer is a smooth, thicker lemon-yellow cream with a shiny surface. Each jar is topped with a delicate lemon peel spiral garnish placed in the center of the creamy layer. A close-up shows a metal spoon scooping a portion of the pudding, clearly displaying the two-textured layers and the chia seeds in the creamy pudding. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups full-fat coconut milk (from a can, well stirred)
¼ cup fresh lemon juice (about 2 lemons)

1 tablespoon finely grated lemon zest
3 tablespoons maple syrup or honey (adjust to taste)

1 teaspoon pure vanilla extract
½ cup chia seeds

Pinch of sea salt
Optional: 1/16 teaspoon ground turmeric (for natural yellow tone)
Optional: 1–2 drops yellow gel food coloring (for enhanced vibrancy)

Instructions

Step 1: In a mixing bowl or large jar, whisk together the coconut milk, lemon juice, lemon zest, maple syrup or honey, vanilla extract, sea salt, and turmeric if using. If you choose to use gel food coloring, add it now and whisk until the color is evenly blended.
Step 2: Stir in the chia seeds thoroughly to ensure they are evenly distributed. Let the mixture sit for 5 minutes, then stir again to prevent clumping as the chia seeds start absorbing the liquid.
Step 3: Cover the mixture and refrigerate for at least 3 hours or overnight. The chia seeds will swell and thicken the pudding to a creamy, spoonable texture.

Step 4: Before serving, stir the pudding again to ensure even consistency. Spoon into serving jars or bowls and top with your choice of extra lemon zest curls, coconut flakes, fresh berries, whipped cream, or coconut yogurt.

Tips & Variations

For a vegan version, use maple syrup instead of honey.
Adjust sweetness by adding more maple syrup or honey to taste.

Try adding fresh berries or a sprinkle of toasted coconut for extra texture.
To enhance the lemon flavor, add a little lemon extract alongside the zest and juice.

Storage

Store the pudding in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir to restore the creamy consistency. This pudding can be enjoyed chilled or at room temperature.

How to Serve

There are several small clear glass jars filled with lemon chia seed pudding, each showing two layers: a bottom layer of smooth pale yellow pudding mixed with tiny black chia seeds, and a top layer of thick, creamy pale yellow pudding. Each jar is topped with a bright yellow lemon peel twist garnish. The jars are placed on a white marbled surface. In one close-up, a spoon lifts a portion of the pudding, clearly showing the chia seeds suspended within the creamy yellow mixture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of milk instead of coconut milk?

Yes, you can substitute coconut milk with almond milk, oat milk, or any other plant-based milk, but the texture and richness may vary slightly.

Do I need to soak the chia seeds beforehand?

No soaking is needed before mixing, as the chia seeds will absorb the liquid during refrigeration. Just be sure to stir after 5 minutes to prevent clumps.