Ingredients
Scale
- 1/2 cup chia seeds
- 2 cups coconut milk (or any milk of choice)
- 1/4 cup honey (or maple syrup for vegan option)
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- Fresh mint leaves for garnish
Instructions
- In a medium-sized bowl, combine the chia seeds with honey and lemon juice. Stir well to mix the ingredients thoroughly.
- Slowly pour in the coconut milk while stirring constantly to achieve a smooth, creamy texture.
- Combine the chia seed mixture with the creamy coconut milk mixture, stirring until evenly distributed.
- Transfer the pudding mixture into individual jars or bowls, cover, and refrigerate for at least 4 hours or overnight. Top with lemon zest and mint leaves before serving.
Notes
- The pudding can be stored in the refrigerator for up to 5 days.
- Adjust the sweetness by varying the amount of honey or maple syrup used.
- For a vegan version, use maple syrup instead of honey and any non-dairy milk.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan (if using maple syrup)
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 30mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg