Name: Blueberry-Lemon Chia Pudding
Cook time: 8 h
Total time: 8 h
Yield: 4 Servings
Cuisine: Other
Ingredients: 1 cup coconut milk; 0.25 cup chia seeds; 2 tablespoons maple syrup; 2 cups blueberries; 1 lemon

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Blueberry-Lemon Chia Pudding

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Ingredients

Warning0 allergens identified

Blueberry-Lemon Chia Pudding

Instructions

Zest and juice the lemon, as needed.

Add the coconut milk, chia seeds, maple syrup, and lemon juice to a medium mixing bowl. Whisk until well-combined.

Pick out 4 small ramekins or serving glasses. Drop half of the blueberries into the bottom of the ramekins.

Pour the chia-lemon mixture on top of the blueberries, and refrigerate overnight.

Top each pudding cup with the remaining blueberries and lemon zest. Refrigerate until serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Bloom Your Chia Seeds 💧
Whisk chia seeds with a small amount of liquid first before adding other ingredients to ensure even hydration and prevent clumping for a perfectly smooth pudding texture.
Balance Citrus Zest Timing 🍋
Add fresh lemon zest just before serving rather than during mixing to preserve its bright, volatile oils and prevent the flavor from becoming muted or bitter after overnight refrigeration.
Choose Full-Fat Coconut Milk 🥥
Use canned full-fat coconut milk (not light) for luxurious creaminess; shake the can well and include the thick cream layer for the richest pudding consistency.
Macerate Blueberries for Depth 🫐
Toss fresh blueberries with a pinch of maple syrup and lemon juice 30 minutes before serving to draw out their juices and intensify their natural flavors as a topping.
Sweetness Adjustment Strategy 🍯
Start with less maple syrup than the recipe calls for and taste after 2-3 hours of soaking; chia seeds absorb and concentrate flavors, so you can always add more but cannot remove excess sweetness.