Indulge in a healthy and delicious vegan dessert with this recipe for Lemon Cream Chia Pudding.
This recipe combines the bright, tangy flavor of fresh lemon with the rich, indulgent texture of coconut cream, for a dessert that’s both satisfying and guilt-free.
The chia pudding provides a nutritious base, while the tangy lemon cream on top adds a burst of flavor. To sweeten, I use honey, but feel free to substitute with maple syrup if you prefer a vegan option. Additionally, the use of turmeric for color is optional, with yellow food coloring being an alternative.🥥 The coconut milk used in the lemon cream should be full-fat to ensure a thick and creamy texture. As for the chia pudding layer, almond milk can be replaced with any other dairy-free milk, or regular milk if lactose isn’t a concern.
Whether you’re vegan, gluten-free, or just looking for a healthier dessert option, this Lemon Cream Chia Pudding is sure to become a new favorite. So, let’s get started and whip up this delicious treat! 🥰
Chia Pudding Ingredients
- ¼ cup chia seeds
- 1 cup almond milk
- lemon zest
- 2 tbsp honey (or maple syrup for vegans)
- ¼ tsp vanilla extract
- ¼ tsp salt
Lemon Cream Ingredients
- 2 tbsp lemon juice
- 1 ½ cups coconut cream (leave a can of coconut cream/milk in the fridge overnight and scoop only the hardened cream of the top)
- ¼ cup honey (or maple syrup for vegans)
- lemon zest
- ¼ tsp turmeric for color (optional)
Watch the video below for better understanding of the preparation instructions.
- In a bowl mix all chia pudding ingredients (¼ cup chia seeds, 1 cup almond milk, lemon zest, 2 tbsp honey or maple syrup for vegans, ¼ tsp vanilla extract, ¼ tsp salt). Whisk until well combined.
- Leave it in the fridge for at least an hour. You can leave it even overnight.
- In a blender add all the lemon cream ingredients (2 tbsp lemon juice, 1 ½ cups coconut cream, ⅓ cup honey, lemon zest, ¼ tsp turmeric for color (optional)). Blend together until the mixture is creamy and smooth.
- Split the chia pudding mixture between 4 jars or cups. Pour the lemon cream over it.
- Let them set in the fridge for several hours.
I just made this one of my first Chia seed recipes and it was so good. My husband went right back to the refrigerator and grabbed a second one! I used full fat coconut milk and had it in the fridge, but it didn’t solidify so I’m wondering if I shook it at sometime earlier. So my lemon cream was a little bit runny and quite a bit of it, but I just used it on my granola, my mixed fruit, my rice pudding. It was delicious.
I’m glad to hear you liked it!
This recipe makes a slightly runnier pudding than a typical chia pudding.
Is there a way to get this in PDF form? It’s amazing and I don’t want to lose the recipe.
Here it is:
https://easytofollowcooking.com/wp-content/uploads/2025/11/Lemon-Cream-Chia-Pudding-Recipe-Card-A5-Landscape.pdf
Can I use the liquid of the coconut milk instead of almond milk?
I’m sure you’ve already tried it and figured it out yourself, but yes — you can absolutely use any kind of milk you like!
I used a couple of drops of liquid stevia in the pudding and maple syrup in the lemon cream with a small knob of tumetic blended in. This is great- flavorful without being too sweet!