Lemon Raspberry Chia Pudding Recipe
Introduction
This Lemon Raspberry Chia Pudding is a refreshing and nutritious treat that’s perfect for breakfast or a light dessert. Combining tart lemon with sweet raspberries and creamy coconut milk, it’s naturally sweetened and easy to prepare ahead of time.
Ingredients
- 2 cups milk (lite coconut milk or any non-dairy milk)
- 1/2 cup chia seeds
- Zest and juice of 1/2 a lemon
- 1/2 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 tbsp honey (or agave/maple syrup for vegan; add more if desired)
Instructions
- Step 1: In a large sealable container, combine the milk, chia seeds, lemon zest, lemon juice, vanilla extract, raspberries, and honey or sweetener of choice. Stir well to ensure all chia seeds are evenly mixed.
- Step 2: Seal the container and let it sit in the refrigerator overnight or for at least 8 hours to allow the chia seeds to absorb the liquid and thicken.
- Step 3: Before serving, stir the pudding again and add extra raspberries or a drizzle of honey if desired. Serve cold and enjoy.
Tips & Variations
- For a thicker pudding, increase chia seeds to 3/4 cup or reduce the milk slightly.
- Try substituting raspberries with blueberries or strawberries for a different berry flavor.
- If you prefer less tartness, reduce the amount of lemon juice or add a little more sweetener.
- Add a sprinkle of toasted coconut flakes or chopped nuts on top for extra texture.
Storage
Store the pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. If the pudding thickens too much during storage, stir in a splash of milk to loosen it. This dish is best enjoyed cold and does not require reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dairy milk instead of non-dairy milk?
Yes, regular dairy milk works fine in this recipe if you do not need it to be dairy-free.
Can I prepare this pudding quickly instead of overnight?
The chia seeds need time to absorb liquid and thicken, so at least 8 hours is recommended. You can try soaking for a minimum of 2 hours, but the texture may be less smooth.
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Lemon Raspberry Chia Pudding Recipe
- Total Time: 8 hours 5 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A refreshing and nutritious Lemon Raspberry Chia Pudding made with creamy coconut milk, fresh raspberries, and a hint of zesty lemon. This easy no-cook recipe is naturally sweetened with honey and perfect for a healthy breakfast or snack.
Ingredients
Main Ingredients
- 2 cups lite coconut milk (or any non-dairy milk)
- 1/2 cup chia seeds
- Zest and juice of 1/2 a lemon
- 1/2 tsp vanilla extract
- 1 cup raspberries (fresh or frozen)
- 1 tbsp honey (or agave/maple syrup for vegan option)
Instructions
- Combine Ingredients: In a large, sealable container, add the coconut milk, chia seeds, lemon zest and juice, vanilla extract, raspberries, and honey. Stir well to ensure all chia seeds are evenly distributed and not clumped together.
- Let it Sit: Seal the container and refrigerate overnight or for at least 8 hours. This resting time allows the chia seeds to absorb the liquid and thicken into a pudding-like consistency.
- Serve: After chilling, stir the pudding again before serving. Serve cold, topped with additional fresh raspberries and a drizzle of honey if desired.
Notes
- You can use any type of milk you prefer, including dairy or plant-based options.
- Adjust the sweetness by adding more honey, agave, or maple syrup to taste.
- If using frozen raspberries, you can add them directly; they will thaw and add flavor as the pudding sets.
- For a thicker pudding, increase chia seeds to 3/4 cup.
- Chia pudding can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Keywords: chia pudding, lemon raspberry pudding, healthy breakfast, vegan pudding, no-cook dessert, coconut milk chia
