Dreams do come true. Honestly this chia pudding is proof of that. I’ve never been a huge fan of chia seed pudding. I knew it was a healthy breakfast and even dessert option, but just never got into it. Then two things happened. First, I got sick of having avocado toast and sausage every morning. And second, our lemon tree decided to literally explode with lemons. So during my frantic search for what to do with all the lemons… lemon curd chia seed pudding happened.

I LOVE LOVE LOVE lemon curd. It’s like the most delectable, delicious thing ever. It’s got that sweet and tangy and creamy texture. Ugh, it’s just perfect. But, aside from all the sugar, it requires egg yolks. Problem cuz I’m allergic to egg yolks. So I’ve been having some serious lemon curd cravings that can’t be satisfied. Until now. The chia seeds thicken this delicious pudding so it has the consistency of lemon curd. And bonus, once they soften they kinda have a similar texture to tapioca pearls, which I also love. So double whammy, it’s like a healthy egg free version of a lemon curd tapioca pudding. Seriously, what could be better???

Lemon Curd Chia Seed Pudding

  • 2-3 lemons, zest and juice
  • 1 can full fat coconut milk
  • 3 tablespoons maple syrup (or honey)
  • Pinch of salt
  • 1 teaspoon turmeric (optional for color, and it’s also good for you)
  • 4 tablespoons chia seeds
  1. Add all the ingredients, except for the chia seeds, into a blender and mix together until you have a smooth consistency. You can also whisk it by hand if you prefer. I’m just lazy.
  2. Add the chia seeds and pulse a few times to combine them in.
  3. Pour the mixture equally into four 8oz containers.
  4. Alternatively, you can pour your mix into four 8oz mason jars first and then mix 1 tablespoon of chia seeds in each. I find that the chia seeds settle quickly and make it hard to evenly distribute to the jars as I’m pouring.
  5. Cover and leave in the fridge overnight.
  6. Mix it up before you eat it as the chia seeds tend to settle at the bottom. You can also mix it one hour into chilling if you want it perfectly ready when you pull it out. I don’t mind giving it a quick stir when I open the jar though.


Hope Reynolds

I’m a tea obsessor, book addict, Sci-Fi junky, archer, traveler and wife to William, a guy who is incomprehensibly loving and patient. We live in our favorite city, San Francisco, where we want to stay forever. And, as you’ve already gathered, I’m also super into experimenting with healthy food and natural skincare.

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