Lemon Chia Pudding

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Published February 27, 2023 by Dr. Stephanie Gray, DC

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I’m a little bit obsessed with lemon and chia seeds right now.  It’s the end of February. I think I’m excited for the coming of spring. This LEMON CHIA PUDDING is my new favorite thing.  If you’ve never had chia pudding, you’ll have to try this one. It’s so good. And super easy to make. I like making a batch at the beginning of the week and having it ready on demand when I need it later. 

This bright and cheery pudding requires no baking and the recipe is easy to to follow. Made from coconut milk, vanilla, chia seeds, monk fruit sweetener (or maple syrup) and the juice and zest of one lemon. It literally takes 1 minute to mix the ingredients together. Full of good fats, no refined sugars or dairy, and fibre rich chia seeds, this pudding packs good nutrition and tastes delicious!

If you like yogurt, you will like this dairy free yogurt alternative. Most people believe that yogurt is a healthy food choice. Truthfully though, most yogurts are full of hidden sugar. Unless you’re buying plain greek yogurt, most yogurts have TOO MUCH SUGAR. Call me crazy, but here’s an example. A 3/4 cup of the popular iogo vanilla yogurt has 22 grams of sugar (22 g / 4 =5.5 tsp). The World Health Organization (WHO) recommends adults and children limit sugar intake to less than 50 grams of sugar per day. They recommend less than 25 grams of sugar per day for “additional health benefits”. So with one small bowl of yogurt, you’ve (unknowingly) almost hit your sugar limit for the day. I encourage you to read labels and be mindful about what you are eating. 

This healthy pudding is gluten free, grain free, dairy free, keto, paleo and sugar free.

If you love pudding, try my Avocado Chocolate Pudding. 

If you love lemon, like me, try my GF Lemon Chia Loaf or my Lemon Chia Smoothie.

Why you will LOVE this LEMON CHIA PUDDING!

• A quick, super easy, very satisfying, healthy pudding that can serve as a meal replacement

• There are no refined carbohydrates, no sugar

• The lemon and lemon zest is bright and refreshing

• This pudding can be kept in the fridge, ready for when you need something to eat.

What equipment do you need? 

• 3 mason jars with lids
• small mixing bowl
• whisk

What ingredients do you need?

• unsweetened coconut milk (I used Thai Kitchen brand)
• 1 tbsp monk fruit sweetener
• 1 tbsp vanilla
• 4 tbsp chia seeds
• 1 lemon (juice +zest)

How do I make this LEMON CHIA PUDDING

It’s Super EASY!

Step 1:

Whisk all ingredients in a small bowl.

Step 2:

Divide among 3 small mason jars. Secure with lids.

Step 3:

Refrigerate overnight.

Serve alone or garnish with nuts, seeds, unsweetened coconut or fruit.

 Key Ingredients & Substitutions:

•  Unsweetened Coconut Milk-I used a full can of unsweetened coconut milk to serve as the base for this pudding. I recommend using full fat coconut milk for the best flavor and nutrition.  I advise against buying “cheap” coconut milk as they are usually filled with emulsifiers like guar gum and carrageenan. Too many emulsifying agents affect the taste and quality of the coconut milk and is harmful on your gut. Read the label before buying. I use Thai Kitchen brand coconut milk. Unsweetened almond milk or other “milk” would be good substitutes. In my opinion, coconut milk works better. 

• Lemon-  Fresh, raw lemon is best for this recipe. The lemon zest adds a special brightness to this pudding. Use bottled lemon juice as a substitute. When buying bottled lemon juice, buy “not from concentrate”.

• Chia seeds– Chia seeds, while small, offer many benefits. They are packed with fibre, protein, omega 3 fatty acids and loaded with anti-oxidants. Cooked quinoa would probably be a good substitute. Poppyseeds don’t plump up enough to be a good substitute for this pudding. 

• Monk fruit sweetener– monk fruit is a calorie free, gut bacteria friendly sweetener. It is popular in keto/paleo/sugar free circles. It was used to add just a touch of sweetness to the dressing. Maple syrup is a good substitute here.

How to Store LEMON CHIA PUDDING

Store Lemon Chia Pudding in the fridge for up to a week. This pudding is best when chilled. The pudding will get liquid-y the longer it stays out of the fridge. It still tastes good, but is less like pudding and more like yogurt.  Eat it within 2-3 hours of taking out of the fridge.

Do not freeze.

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media