Description
This bright, dairy-free chia pudding combines zesty lemon with tart raspberries for a creamy, make-ahead breakfast or light dessert. It’s vegan, quick to assemble, and sets into a spoonable, protein-rich treat.
Ingredients
Scale
- 4 tablespoons chia seeds
- 1 cup canned or carton coconut milk (shake before measuring)
- 1 cup raspberries (fresh or thawed frozen)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon maple syrup (or sweetener of choice)
- 1 teaspoon vanilla extract
- Pinch of fine salt
Instructions
- Pour the coconut milk into a medium mixing bowl and stir in the chia seeds. Let this sit for a minute, then whisk to break up any clumps.
- Add the raspberries, lemon juice, lemon zest, maple syrup, vanilla, and the pinch of salt to the bowl. Mix thoroughly until everything is evenly combined.
- For a smoother, swirled pudding, pulse the raspberries in a blender or food processor into a purée before folding them into the chia mixture. For more texture, stir the berries in whole.
- Divide the mixture among jars or airtight containers, seal, and refrigerate. Chill for at least 2 hours (overnight gives the best texture) so the seeds can thicken the mixture into a pudding.
- When ready, give each jar a good stir, taste for sweetness, and serve cold. Garnish with extra raspberries, a lemon wedge, or a sprinkle of zest if you like.
Notes
Keep refrigerated for up to 4–5 days. Stir before eating if the pudding has settled.
Nutrition
- Calories: 160kcal