So, looking for a new breakfast dish? Don’t be put off by the title; lemon chia seed pudding is delicious to enjoy first thing in the morning. It’s light, fresh, and tangy with creaminess from the coconut milk and chia seed. Yes, you can also serve as a dessert or afternoon snack. In addition, this pudding ticks off a number of health boxes: low-carb, dairy-free, and perfect for diabetic diets. And, by the way, this pudding is a cinch to make. However, if you get tired of making this one, check these five other chia seed recipes. After that, you’ll have something for everyone!
Not sure what a chia seed is? According to WebMD, it’s an edible seed that comes from the desert plant grown in Mexico dating back to Mayan and Aztec cultures. “Chia” means strength and these cultures used the tiny black and white seeds as an energy booster. The mild, nutty flavor of chia seeds makes them easy to add to food. Sprinkle on cereal, yogurt, or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.
1 cup of coconut milk
1 1/2 cups unsweetened almond milk
3 tablespoons erythritol
1/2 cup chia seeds
1/2 cup lemon juice freshly squeezed
1 to 2 teaspoons lemon zest
Grab a blender and add all ingredients. Pulse until blended and pour into jars. Cover and place in the fridge overnight. Enjoy for breakfast, dessert, or as a snack.
the culinary chase’s note:
Make sure the can of coconut milk is solid…give it a shake. Enjoy!