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Lemon Curd Chia Pudding. 5 Ingredient Thick Lemon Coconut Milk Turmeric Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve with whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe. Pin this for later.
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Its been getting cooler the past few days and I was wondering where the Summer went. Hint, remember the 2 weeks of unbreable heat? That was the PNW summer. Oh wait, the heat is back later this week.
On some of the super hot days, we all need somethingto refresh and fill us up for a snack or breakfast. Cue Lemon + chia! Lemon zest and juice and mixed with full fat coconut milk and sweetener. Then some chia seeds are mixed in to make it into a thick creamy pudding. Add some vanilla or other flavors of choice.
The lemon zest + juice + coconut milk + sweetener is super delicious by itself andcan substitute as a thinner lemon curd when chilled. Chia seeds make it into one filling and delicious pudding or treat. Add more or less turmeric for the color or to make a Turmeric Lemon Chia Pudding. Be sure to let the chia seeds sit for a while for best results. And also hydrate well (drink water!) when eating decent amount of chia seeds in pudding or other form.
Serve with a dollop of coconut cream or whipped coconut or non dairy cream and a sprinkle of lemon zest. For variation, use lime juice and lime zest or lime bar pudding. So easy and so Good!
More summery treats from the blog. All GF
- Mango Mojito
- Orange cream floats
- Vegan Cookie dough Blizzard
- Mocha Milk shake
- Brownie Batter Chia Smoothie
This recipe is also in my second cookbook! Loads of meals and meals and some desserts in Vegan Richa’s Everyday Kitchen.
On another note, how hard it is to photograph chia seed puddings!
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4.98 from 84 votes
Lemon Curd Chia Pudding
Lemon Curd Chia Pudding. Easy 5 Ingredient Thick Lemon Coconut Milk Turmeric Pudding with Chia seeds. This zesty pudding is a refreshing treat for Summer. Serve with whipped coconut cream. Vegan gluten-free nut-free soy-free Recipe.
Prep Time5 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 5 minutes mins
Course: Breakfast
Cuisine: American, Gluten-free, Vegan
Servings: 4
Calories: 263kcal
Author: Vegan Richa
Ingredients
- Zest of a large lemon or 2 small lemons
- Juice of 2 large lemons
- 13.5 or 15 oz (400 or 445 ml) can full fat coconut milk about 1.5 cups
- ¼ cup (62.5 ml) water optional
- 3 tbsp or more sweetener I use raw sugar
- a good pinch of salt
- ¼ tsp (0.25 tsp) or more turmeric
- 3 tbsp or more chia seeds 5 to 6 tbsp for well set pudding
Instructions
Blend the lemon zest, juice, coconut milk, water, sweetener, salt and turmeric until well combined. Add chia seeds and pulse once or twice to distribute the chia seeds well.
Taste and adjust sweet and tang. Add more lemon juice or zest to taste and mix/blend in.
Pour the mixture into glasses. Chill overnight in the refrigerator. Stir once after an hour or so to distribute the chia seeds if needed.
Garnish with whipped coconut cream and lemon zest and serve.
Notes
Variation: Use lime juice and zest for Lime pudding. Use a mix of full fat and lite coconut milk for a lower fat content.
Tips:
For a more set pudding use 1 tbsp more chia seeds. Chia seeds take atleast overnight to hydrate and set the pudding. I like my pudding with less chia and more of the lemony coconut milk.
Trouble with the pudding not setting? Make sure to Use full fat coconut milk. Reduce the lemon juice and add more zest for the lemon flavor to reduce overall liquid
Nutrition calculated based on 1 serving
Nutrition
Nutrition Facts
Lemon Curd Chia Pudding
Amount Per Serving
Calories 263Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 17g106%
Sodium 14mg1%
Potassium 250mg7%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 9g10%
Protein 3g6%
Vitamin C 7.2mg9%
Calcium 73mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
Happy Independence day India. May there be more strides for the independenceof animals and equal rights for everyone.
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⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Nancy
Amazing flavor and very refreshing. It was a thin set pudding for me, but I didn’t mind. I used Thai Kitchen coconut milk and skipped the water. Three tablespoons of chia seeds, 59 ml fresh lemon juice and extra zest. I will definitely keep making this!Reply
Vegan Richa Support
Yay! Glad you liked it.
Reply
Joanne
How long will it keep refrigerated?
Reply
Richa
3 days
Reply
Laura Dalheim
The recipe says to pulse, but doesn’t say anything about using a food processor. I’d that what I’m supposed to do?
Reply
Richa
Pulse in a blender
Reply
Wendi
Love this lemon recipe! It’s such a yummy healthy treat. I used stevia and it tastes great.Reply
Vegan Richa Support
Awesome!
Reply
Liz Nowak
So refreshing! The lemon flavor is perfect. Even better with a bit of whipped cream (vegan) on top! We make this frequently Used 6T of chia seedsReply
Vegan Richa Support
So glad you like it!
Reply
Marja
I really liked this lemon and chiaseed pudding!Reply
Vegan Richa Support
That’s great!
Reply
Gwen
Hi, could this be made with almond milk?
Reply
Vegan Richa Support
Almond milk will most likely curdle.
Reply
suzi
Will this set up and work just as well, if I grind my chia seeds first?
Reply
Vegan Richa Support
Yes!
Laurie
Don’t add water mine was super runny … ended up throwing it away
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Richa
You can add more chia seeds for it to set. Or add some oats and it will be lemon overnight oats! Don’t throw it away, it’s just coconut milk lemon and chia and you can use it in many ways in whichever consistency.
Reply
DeiT
Yum, yum, yum! I’ve been making this on repeat for a few weeks now, reducing sugar and adding maple syrup if it’s too tart. I added blueberries to the blend once; it was so good. I just needed to reduce a bit of the lemon juice to prevent it from becoming soupy. To thicken it just a bit more, I’ve also ground the chia seed before pulsing into the mix. Thank you, Richa, for another fabulous recipe!Reply
Vegan Richa Support
So happy you liked it!
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Marlene V
Delicious and healthy! ThanksReply
Vegan Richa Support
Yay!
Reply
EZ
What did I do wrong?? I used a can of full fat coconut milk (Trader Joe’s brand) which was half thick cream and half liquid (seperated) when I poured it out and. Then added the rest of the ingredients minus the Chia. Pulsed it in the blender but it was just chunks of curdled cream on top and I could never get it to mix well. I have a feeling that it’s not going to set.
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Richa
Hmm that is odd. On blending, the coconut cream should mix in and become hom*ogenously creamy. Try blending for longer. And once blended, add chai and pulse 2 times to incorporate
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kim
I tried this recipe and found it didnt set, not even when left refridgerated overnight. Happy to receive advice on why this has occurred.
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Richa
What coconut milk brand did you use? Light coconut milk or bottled might not set well. You can use more chia seeds and add a tbsp coconut oil to help it set.
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Grace Taylor
Delicious thank you.Reply
Vegan Richa Support
Yay!
Reply
Cher
Best lemon curd flavor and adding silken tofu added a protein punch. I love your recipes- perfection.Reply
Vegan Richa Support
Glad to hear!
Reply
Grace Taylor
Delicious thank you.Reply
Natasha Wilkinson
Delicious and so easy. Definitely making againReply
Vegan Richa Support
So happy you enjoyed it!
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Jam
Is there an objective measurement of lemon juice?
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Vegan Richa Support
2 lemons are about 4 tablespoons of lemon juice or 59ml.
Reply
Mary
I made this last night and couldn’t resist having it for breakfast. It was so refreshing, lemony and tangy! Very nice, I will be making it again. 🍋🍋🍋Reply
Vegan Richa Support
It’s great for breakfast!1
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Sarah
This was so yummy! I’ve had this pin saved for quite some time but just decided to make it last night cause I had some leftover canned coconut milk I needed to use up. I halved the recipe and got two servings. I didn’t really measure the turmeric, but just did a dash or two and it came out a lovely bright yellow color. Not to mention the flavor! Perfect blend of zingy and sweet!Reply
Vegan Richa Support
thank you so much!
Reply
Ellen
I’ve made it twice and it’s become a favorite. I especially like it with Meyer lemons, coconut sugar and maple syrup. I also used presoaked chia seeds (don’t know how much difference it makes).
Might you offer cooking classes some day? There don’t seem to be many vegan ones in Seattle.
Thank you!Reply
Vegan Richa Support
that would be so fun.
Reply
Julie
I’ve made this twice now. Richa, you have made the perfect flavour profile; sweet and tart and so addictive.
Long time fan! I also love that you take time to reply to your messages. You are a keepsake for the vegan home cook. BTW, love your cookbook and sauces 🥰Reply
Vegan Richa Support
Thank you so much, Julie! I appreciate you!
Reply
Nicol
Absolutely loved this recipe! I was wondering if you think if I added tasteless protein powder and/or oats if it would still set correctly?
Thank youReply
Vegan Richa Support
depending on how much you use, you may need to adjust the liquids
Reply
Erin
So easy to make and that flavor…Zing!Reply
Vegan Richa Support
Thank you, Erin! 🙂
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Sophie
I have just made this and looking forward to trying it tomorrow. However it is a grey colour and not yellow like the photos, how do I make it yellow …?
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Vegan Richa Support
Turmeric is what gives the curd its lovely yellow color. How much are you using?
Reply
Tina
See AlsoJapanese Strawberry Cake
The taste is five stars but mine is very runny too. So I will take the two leftover and cook them with a little bit cornstarch. Made exactly the recipe without water. Don‘t know what went wrong.Reply
Vegan Richa Support
I suggest warming the coconut milk and then add the chia. Let them absorb a bit before adding the lemon etc. Also, if the chia aren’t plumping up well, then they might be a bit too old. Typically coconut milk thickens by itself when chilled, even if the chia doesn’t thicken it quite as much. What kind of milk are you using?
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Tina
Thank you for your comment, I used Aroy-D coconut milk. The second try with the cornstarch went well. So to be sure it‘s an alternative too. The chia was bought for this recipe, I didn‘t have any at home. I cook a lot of your recipes and all are delicious, easy to make and a real enrichment in our kitchen. Thank you so much.
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Teresa
Did you let it sit overnight? It would be runny right after making it.
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taryn lavoie
Would
It be okay if I used soy milk instead of coconut milk?Reply
Vegan Richa Support
Yes, but I would add an extra tablespoon of chia since coconut milk is thicker than soy milk.
Reply
Kathy
Got home found I had no turmeric light in colour which I don’t mind but will it miss the turmeric for flavour?Reply
Richa
No, it is mainly for color
April A
I just made this tonight for breakfast tomorrow. Just the tartare test alive left me saying “WOW!” I did add a tiny amount of vanilla extract (like 1/8 tsp) to see what it does to the flavor. Can’t wait till morning!!Reply
April A
*taste, not tartare 🤦♀️
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Sue Litchfield
Hi Richa – would this recipe work with lite coconut milk?
Thx!Reply
Vegan Richa Support
Yes!
Reply
Vegan Richa Support
Wonderful! Let us know how it turns out. 🙂
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Sara
I make this regularly and enjoy with granola. Using oranges gives an orange creamsicle taste which is so yummy. I’ve also made it with blended strawberries and its like strawberries and cream. I cannot recommend this recipe enough!Reply
Vegan Richa Support
Oh! The orange is a great idea. Thank you for taking the time to comment.
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Jen
I plan to try this using soy milk. Two questions: how do you think this would taste with Meyer lemons? Also, would there be any benefit to blending in a couple of tablespoons of oat flour to add richness (since I’m not using coconut milk)? Thanks.
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Richa
Other milks don’t thicken as much so more chia seeds will help there. For added richness blend in nuts or nut flour
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Bett
Jen I have the same plan and will use more chia, plus a few walnuts for the nutrition. (I no longer use canned coconut milk or coconut oil, doctor’s orders.) If I want it more creamy I might add some cashew cream.
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Aparna
Hi -could I use soy milk instead of coconut milk? Thank you!
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Vegan Richa Support
Yes you can, but you might have to adjust the amount of chia to get it to thicken.Enjoy!
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suzi
Ooooh!! what a great idea!! thinking of making this for a mini tart!! with the thicker version of course. thanks Richa!!
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Vegan Richa Support
Let me know how it turns out.
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Sophie
Hello 🙂
How long would these keep in the fridge? For example could I make a batch up for the week? Or does it need to be open the next day.I opened a bag of chai seeds around a year ago and then left them in the cupboard, do chai seeds date? Thank you 🙂
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Vegan Richa Support
They will keep well in the refrigerator for up to 3 days.
Chia seeds will keep well for up to 4 or 5 years if stored in a cool, dry place. But be sure to check the package expiration date, just to be sure!
Reply
Jennifer U
I make chia pudding a lot and tried this one, I just can’t get it right. Too much lemon, not sweet enough or creamy enough, and very runny. I added a lot of extra chia to create a thicker consistency and originally more sweetener than recommended. I also did not add the water. Help! I want to like this.
Reply
Richa
Warm the coconut milk and then add the chia. Let the chia absorb a bit then add the lemon and sweet etc. also if the chia aren’t plumping up well, then they might be very old.
Coconut milk thickens by itself when chilled, even if the chia doesn’t thicken it enough. I am not sure why it’s staying runny. What kind of milk are you using?Reply
Liz
I love this recipe and make it often,Reply
Richa
Yay
Reply
Claire panella
Can you make this pudding with almond or cashew milk?Reply
Richa
Almond milk will most likely curdle
Reply
Rece
So delicious and quick to put together. I used agave as the sweetener and it worked very well. Will definitely be making this again!Reply
Vegan Richa Support
Perfect
Reply
Julie
Always love your recipes. Have a few cookbooks and will need replacements soon on account of all the ingredients I dropped on the pages while cooking ☺️🥰Reply
Vegan Richa Support
love those ones. thank you
Reply
Marissa
I’m allergic to treenuts and coconut is there anyway I could heavy cream or something like that
Reply
Jessica
Thank you for the amazing recipe. I blended dates in instead of sugar and it worked well.Reply
Richa
Awesome
Reply
Luciana Rodrigues
Delicious! ❤️ VeryThanksReply
Vegan Richa Support
thank you so much for your compliment
Reply
Katie
I’m hooked! It’s tasty, pretty healthy (as far as sweet treats go), and it’s SO EASY to make. I double the chia seeds and add blueberries to mine and the blend of flavor is fantastic.Reply
Vegan Richa Support
blueberry & lemon – nice 👍
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Kristen
Wonderful recipe! A friend sent me your Instant Pot lasagna soup last fall which is nothing short of amazing. I’m only sorry I waited this long to try another recipe! Like others have done, I used four dates in place of the sugar, maybe 1/8 c water, added the lemon juice and zest last, and used Thai Kitchen full-fat coconut milk. First I blended the dates and coconut milk really well, then blended in white chia seeds, and finally added everything else. Even pouring it out of the Vitamix it was a mousse consistency so it should set up well. Of course I couldn’t resist a few bites—absolutely delicious. The best part is that I can take it to family dinners where some are keto, some lacto-ovo veg, some vegan, and me (whole food plant based). It’s no small feat to find recipes that work for everyone. Thank you!Reply
Amy D
Hello, I’m not a fan of coconut. Could I use oat milk? Or does the lemon flavor hide the coconut flavor? Thx!
Reply
Kristen
I can barely taste the coconut, if at all. It’s totally lemon. You could always zest the second lemon and add more zest at the end if needed. I rarely experiment with recipes, so take this with a grain of salt, but you may be able to substitute a watered-down silken tofu or use some cashews. It’d just need to be runny enough for the chia to set up in.
Reply
Madeline
Hi Richa! I’m having some problems with curdling in this recipe. Any recommendations/tricks?
Reply
Vegan Richa Support
if all of the ingredients are fresh and you’re also stirring once after an hour or so to distribute the chia seeds if needed it should be fine. sometimes i have to stir it before serving also
Reply
Richa
It’s not necessarily curdling. It’s probably just separating. Depends on brand of coconut mil. Mix well.
Reply
Neelam
What brands of coconut milk would you recommend?
I have not yet tried the recipe.
Reply
Vegan Richa Support
you can really use any kind that you like/prefer!
Reply
Jacquie
Wow, so great! Used white chia seeds and pureed at high speed for a creamy texture.Reply
Kristin
Just made this using the Silk heavy whipping “cream”. It tastes great and I’m very, very impatient to wait overnight! Planning to use it for lemon bars.
Reply
Vegan Richa Support
haha – I hope that you were you able to wait
Reply
Kristin
Oh my goodness, this is delicious! It’s still setting in the fridge, but I snuck a bite and I am so excited to have it for dessert tonight! It is scratching that lemony itch! Thank you!!Reply
Vegan Richa Support
perfect, lemony itch, haha
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Sumitra
Yummy, yummy, yummy, yummy – and gorgeous! WOW! This is heaven on earth – tart, sweet and creamy perfection!Reply
Vegan Richa Support
Amazing
Reply
Rebecca
So delicious! I made this with Vanilla Coconut “beverage” instead of coconut milk from the can for sort of a diet treat and its fantastic.!Reply
Amber
Thanks for sharing, I was looking for a lower fat/calorie option. I LOVE the recipe as-written but sometimes need something a little less intense 🙂Reply
Vegan Richa Support
thanks for stopping by
Reply
zoe
this chia seed pudding was “FIRE” according to my husband.❤️Reply
Vegan Richa Support
lol love it!
Reply
Vanessa
Thanks for sharing! Does it keep long?
Reply
Vegan Richa Support
sure Vanessa – 3 days in the fridge
Reply
Suzanne
This looks so good! I’ve never seen these flavors in a chia pudding before!
Reply
Vegan Richa Support
thanks! let me know how you like it
Reply
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