Chia lemon pudding: easy no-cook recipe

Chi-chi-chi chia!

I am currently going through an obsession with all things chia, and when a neighbor dropped off a huge bag of backyard lemons, I just had to whip up a suitable recipe.

(The lemons were actually a trade for some extra tomato seedlings we had left over, so it was a good deal on both sides.)

Keep reading for a creamy, healthy, protein-packed pudding that you are sure to love.

Vegan recipeSugar-free recipeGluten-free recipe

Ingredients:

– 15 oz can of coconut milk

2  medium lemons 

6-8 tablespoons of chia seeds (more for a thicker pudding)

3 tablespoons of maple syrup

A pinch of salt 

Prep:

  1. To start, empty the can of coconut milk into a medium-sized mixing bowl.
  2. The next step is to rinse the lemons well, then zest two teaspoons into the coconut milk.
  3. Juice both lemons, then add the juice to the coconut milk.
  4. Add in chia seeds for desired thickness.
  5. Add a pinch of salt.
  6. The final ingredient is maple syrup. Adjust to taste.
  7. Fold ingredients together.

Make sure you combine all of the ingredients thoroughly. The seeds tend to clump together, so scrape the bottom of the bowl to mix them in thoroughly.

Once you are satisfied, cover the bowl with cling wrap and refrigerate for 2–5 hours to give the seeds time to absorb the liquids and expand.

chia lemon pudding

I was pleased with how well this pudding came out. And I was surprised at how quickly it disappeared—my roommates demolished it before the afternoon was through! When you make a dish that feeds everybody’s sweet tooth, and at the same time provides a big dose of healthy, you know you’ve knocked it out of the ballpark.

But I do have one bit of advice: if you hope to keep any pudding for yourself, hide some in the cheese drawer where people are less likely to look. And maybe, just maybe you’ll have a little extra for yourself the next day!


–Catherine Webber, designer at
The Dirt on Organic Gardening Magazine,
and resident vegan