Lemon Cream Chia Pudding

Lemon cream chia pudding became my personal obsession after a summer lunch when I needed something cold bright and light but still a little indulgent. I had a couple of lemons sitting on the counter and thought—what if I added their zest and juice to chia pudding and gave it a whipped creamy top? The result was a tangy sweet spoonful that tasted like sunshine in a bowl and I was instantly hooked.

Since then it’s been one of my favorite treats to prep ahead. It’s packed with fiber and healthy fats from the chia seeds but the addition of lemon and whipped topping turns it into something that feels totally dessert-worthy. Whether it’s breakfast or a refreshing snack on a warm day this lemon cream chia pudding always hits the spot.

Ingredients

Here’s what I use to make this bright and creamy chia pudding!

• Chia seeds – The base of the pudding that thickens naturally and adds fiber
• Almond milk – Keeps the pudding light and dairy-free while blending easily with citrus
• Fresh lemon juice – Brings a tart pop and fresh citrus flavor
• Lemon zest – Intensifies the lemon aroma and taste
• Maple syrup – Adds natural sweetness and balances the tang
• Vanilla extract – Softens the lemon with a sweet smooth note
• Whipped cream – Makes it feel like a treat and adds richness on top
• Lemon slice – For garnish and a burst of color

Tools You’ll Need

• Mixing bowl – For whisking together the base ingredients
• Whisk – Helps distribute chia seeds evenly so they don’t clump
• Measuring spoons – To get the lemon juice and syrup just right
• Jar or container – For chilling and setting the pudding overnight
• Microplane or zester – To get the perfect amount of lemon zest
• Spoon – For layering and serving your final creation

Instructions

Step 1:

I start by adding almond milk, lemon juice, lemon zest, maple syrup, and vanilla extract to a mixing bowl and whisk until everything is well combined.

Step 2:

Then I slowly whisk in the chia seeds making sure they’re evenly distributed without clumping.

Step 3:

I let the mixture sit for 10 minutes and give it another quick stir to prevent settling.

Step 4:

Next I pour the mixture into a jar or bowl and refrigerate it for at least 4 hours or overnight until thick and pudding-like.

Step 5:

When I’m ready to serve I give it a stir and top it with whipped cream and a thin lemon slice for a bright finish.

Tips

I always use fresh lemon juice for the best flavor and I like to zest the lemon first before cutting it. If you prefer it sweeter add a little more maple syrup or even a touch of honey. This also works great with coconut milk if you want it creamier and richer. I sometimes make a double batch and portion it into small jars for the week!

Ways to Serve

This pudding is perfect on its own but I’ve also layered it in parfaits with granola or fresh berries. For a brunch spread I love serving it in small cups with tiny spoons—it’s elegant and refreshing. You can also freeze small portions into popsicle molds for a cool summer treat.

Frequently Asked Questions

Can I make lemon cream chia pudding ahead of time?

Yes! I actually recommend it. Letting it chill overnight gives it the best texture and flavor.

What type of milk works best for chia pudding?

I usually use almond milk but coconut milk makes it extra creamy and oat milk is a great neutral choice too.

How long does lemon chia pudding last in the fridge?

It stays fresh for about 4–5 days in an airtight container so it’s great for meal prep!

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor but in a pinch bottled juice works just fine—just adjust to taste.

See You in the Kitchen

I hope you try this lemon cream chia pudding and enjoy every cool creamy citrusy bite! It’s such a lovely little treat that fits into any part of the day and I’d love to hear how you serve it or if you try any fun variations.

Happy Cooking!

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