Ingredients
Scale
- 1 1/2 cups plant-based milk (e.g., almond or light coconut milk)
- 1/3 cup chia seeds
- 3 tablespoons fresh lemon juice
- 2 tablespoons maple syrup (or agave nectar)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla powder
Instructions
- Step 1: Whisk together the milk, lemon juice, lemon zest, maple syrup, and vanilla bean paste in a medium-sized bowl or jar until the sweetener is fully dissolved and the mixture is well combined.
- Step 2: Add the chia seeds to the mixture. Stir vigorously for 30 seconds to ensure all the seeds are submerged and evenly distributed throughout the liquid.
- Step 3: Let the mixture sit at room temperature for 5 minutes. After 5 minutes, stir the pudding vigorously again. This second stir prevents the chia seeds from sinking and clumping at the bottom.
- Step 4: Cover the bowl or jar and transfer the mixture to the refrigerator. Allow it to chill for a minimum of 4 hours, or preferably overnight, until the pudding has thickened to a firm, jelly-like consistency.
- Step 5: When ready to serve, stir the pudding once more. If the consistency is too thick, add a splash of milk. Serve chilled, optionally topped with fresh berries or coconut flakes.
Notes
- This pudding stays fresh and delightful in an airtight container in the refrigerator for up to 4 days, making it perfect for efficient breakfast meal prepping.
- If the pudding stiffens too much after several days of storage, simply stir in a tablespoon of extra plant milk before serving to restore a luscious, creamy consistency.
- For an elevated dessert presentation, layer the pudding in a glass jar with fresh blueberry compote or crushed graham crackers for added texture contrast.
- Don't skip the mandatory second stir after five minutes; this critical step prevents the lemon acid from causing the chia seeds to immediately clump into a solid mass at the bottom.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American