This chia seed pudding recipe is made with lemon yogurt, lemon zest, and nutritious full fat coconut milk. It’s an easy and satisfying make-ahead breakfast that’s packed with protein, fiber and Omega-3 fatty acids.
Lemon and coconut. A flavor match made in heaven! These two ingredients come together in this overnight chia seed pudding for the most delicious, creamy breakfast that is SUCH A TREAT to have ready on busy mornings!
Having quick breakfast ideas on hand always makes for an easier morning, so I’ve also created a list of my healthy meal prep breakfast recipes for you here!
While I have many chia seed pudding recipe ideas you can also check out, this one might just be my favorite — it seriously tastes like a dessert in a jar! Have this coconut milk chia pudding ready for a nutritious breakfast, dive into one on a solo weeknight, or prep it for a cute individual serving dinner party dessert!
So what is chia exactly?
Yes, this is the same “chia” made famous as the household chia pet in the late 70s. (You might remember a certain TV jingle: ch-ch-ch-chia!) They have since become much more than decorative household item—and as a registered dietitian who is always trying to add nutrient and mineral-packed ingredients to my recipes, they’re one of my favorite pantry additions.
Native to Mexico and Guatemala, chia seeds come from a flowering plant within the mint family. With a mild flavour, they are extremely versatile and highly nutritious. They’re packed with fiber, omega-3s and calcium, iron, potassium—and, of course, our beloved antioxidants. So is chia pudding healthy? You bet it is!
What You’ll Need to Make This Coconut Lemon Chia Seed Pudding With Yogurt
- Lemon Yogurt (use Greek yogurt if looking for an extra protein boost!)
- Chia Seeds (both ground and whole work!)
- Coconut Milk (I like full-fat for that extra creaminess and satiety, but light works too!)
- Lemon Rind
How to Make Chia Pudding
- Add yogurt, coconut milk, and chia seeds to a medium sized mixing bowl. If storing in one container, just use that storage container as the mixing bowl to save a dish.
- Whisk with a fork until well combined.
- Store in an airtight container—or pour into individual containers/jars for pre-portioned breakfasts on the go!
The most common question about chia seed pudding is what the liquid-to-seed ratio is. And in my experience, the best chia pudding ratio is 1 cup of milk to ¼ cup of seeds. Adding in the yogurt here definitely helps add some moisture, so if you’re ever not using it, just add a dash more milk.
But the best thing is, unlike dreadfully meticulous baking (ok I still love baking, but you know what I mean…), you can’t really screw this one up if you get the measurement slightly off! And you can always change it up (more milk/fewer seeds) depending on how runny or thick you like your pudding.
Lemon Yogurt Flavour Swaps
I love the creamy element the yogurt brings to this coconut milk chia pudding, and the lemon is just oh-so-delicious. But it’s great with pretty much any flavor of yogurt, so feel free to mix it up! Some others I’ll be trying:
- Coconut yogurt
- Vanilla yogurt
- Raspberry yogurt
Prep Ahead Chia Pudding Toppings & Add-Ins
To boost the nutrition and health benefits of this chia seed pudding recipe, consider adding any of these nutrient-packed ingredients as toppings or stir-ins:
Nuts & Seeds
- Hemp hearts (for extra protein & omega-3s)
- Pumpkin seeds
- Coconut flakes
- Nut or seed butter (peanut or almond butter)
Spices & Seasonings
- Cocoa or cacao powder (I don’t recommend using this with lemon, but it would be delish with a berry or vanilla flavor!)
- Vanilla extract
Fresh or Frozen Fruit (both work!)
Lemon Coconut Chia Pudding Nutrition Benefits
Yogurt: Contains a good source of calcium which plays an important role in bone health and helps prevent age related diseases, such as osteoporosis.
Coconut Milk: Contains heart healthy fats that provide long-lasting energy. Coconut milk also has electrolytes which help regulate muscle, heart, nerve, and brain function.
Chia Seeds: These nutrient-rich seeds contain a great source of fiber which helps provide feelings of fullness, as well as proteins that help build and repair muscle tissues. Chia seeds are high in omega-3 fatty acids that help support heart health.
Meal Prep Tips for Lemon Coconut Chia Pudding
Chia pudding is the perfect recipe for meal prep! Making one serving or five servings takes virtually the same amount of time, but you get to reap the benefits all week long when you batch prep this recipe.
While this recipe is set for 2-3 servings, you can make double (or more!) depending on how many people will be eating it—or how many days you’d like it for.
Storage Instructions for Lemon Coconut Chia Pudding
How long does chia pudding last?
In the fridge you can store your pudding for up to 5 days
In the freezer (Yes! You can freeze chia pudding!) it will last for up to a month or so. For optimal freezing, follow my tips below!
- Let the pudding set for at least 15 minutes before freezing
- Freeze in individual servings in airtight containers or sealable bags
- Remove the night before eating and let thaw
Other Recipes You Might Like:
- Mix and Match Overnight Oats
- Lemon Cheesecake Smoothie Pops
- One Bowl Breakfast Cookies
- Chocolate Baked Oatmeal
Over to You:
Have you made Chia Seed Pudding with Yogurt before? What would you top yours with?
If you try out this recipe, make sure to tag me on Instagram @lindsaypleskot with #makefoodfeelgood so I can see your creations. This seriously makes my day! And don’t forget to give it a star rating and review below! This is so helpful in allowing others to discover and enjoy the recipe too!
For more recipes to save you time and stress in the kitchen, check out The 3-2-1 Method Meal Plans. Complete with quick & efficient weekly meal prep instructions and grocery lists, your delicious meals will come together quickly!
This chia seed pudding recipe is made with lemon yogurt, lemon zest, and nutritious full fat coconut milk. It’s easy an easy make-ahead breakfast that’s packed with protein, fiber and Omega-3 fatty acids.
- In a large bowl, combine all ingredients except fruit. Stir with a fork to combine all ingredients well.
- Let sit in the fridge for at least an hour or overnight
- To serve, top with fresh berries and enjoy!
- Greek yogurt: Because Greek yogurt is thicker than regular yogurt, if using it you may need to add extra liquid (more coconut milk of a splash or another milk or milk alternative) or scale back on the chia seeds
- Chia Seeds:You can use black or white chia seeds and both ground and whole work!
- Coconut Milk: I like full fat for that extra creaminess and satiety but light will work too! This is the coconut milk in a can, not carton.
- If Chia pudding isn’t think enough: Add more Chia, 1 Tbsp at a time. Stir in and let set at least 15 minutes, continue to adjust as needed.
- If Chia pudding is too thick: Thin it out with more liquid. Stir and let sit at least 15 minutes. Continue to adjust as needed.
- Prep Time: 5 minutes
- Cook Time: n/a
- Category: breakfast
- Method: no bake
- Cuisine: north american
Keywords: prep ahead, weekday breakfast, yogurt, no bake