Ingredients
Lemon Curd Mixture
- Zest of a large lemon (or 2 small lemons)
- Juice of 2 large lemons
- 13.5 or 15 oz can full-fat coconut milk (about 1.5 cups)
- 1/4 cup water (optional)
- 3 tbsp or more raw sugar (or preferred sweetener)
- A good pinch of salt
- 1/4 tsp or more turmeric
Chia Seeds
- 3 tbsp or more chia seeds (5 to 6 tbsp for well-set pudding)
Garnish
- Whipped coconut cream
- Additional lemon zest
Instructions
- Blend Ingredients: Combine the lemon zest, lemon juice, full-fat coconut milk, water (if using), sweetener, salt, and turmeric in a blender. Blend until all ingredients are well combined and smooth. Add chia seeds and pulse the blender once or twice just to evenly distribute them throughout the mixture.
- Taste and Adjust: Sample the mixture to check the flavor balance. Adjust the sweetness and tanginess by adding more lemon juice or zest as desired, then blend again to mix them in.
- Chill Pudding: Pour the blended mixture into serving glasses or jars. Place them in the refrigerator and chill overnight to allow the chia seeds to absorb liquid and set the pudding. Stir the pudding once about an hour after refrigerating to ensure chia seeds are evenly distributed.
- Garnish and Serve: Before serving, top the pudding with whipped coconut cream and sprinkle additional lemon zest on top for a decorative and flavorful finish.
Notes
- For a thicker pudding, increase chia seeds to 5 or 6 tablespoons.
- Adjust sweetness to taste; raw sugar can be substituted with maple syrup, honey, or any preferred sweetener.
- Turmeric adds color and subtle earthiness but can be adjusted or omitted if desired.
- Stir the pudding once after chilling starts to prevent clumping of chia seeds.
- Use full-fat coconut milk for creamier texture; light versions will result in a thinner pudding.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
