Lemon Vanilla Chia Pudding With Tart Coconut Lemon Layers
By Emma Collins
Prep
20 min
Cook
15 min
Total
35 min
Servings
2
Make chia and lemon puddings ahead of time and layer them in parfait or yogurt cups for serving. The Lemon Vanilla Chia Pudding recipe, which serves two, includes chia pudding with lemon pudding and a hint of vanilla for a refreshing breakfast or dessert option.
The chia pudding ingredients are chia seeds, unsweetened coconut milk, monkfruit-based sweetener, and vanilla extract. Chill for 3 hours. The lemon pudding ingredients are canned coconut cream and milk, lemon juice and zest, egg yolks, cornstarch, and monkfruit-based sweetener. Add coconut oil to the lemon pudding after cooking to help it set smoothly. Chill the lemon pudding until ready to serve. Only use the cream from the can of coconut milk for added texture in your pudding.
Set the heatproof bowl over a pot of simmering water to create a double boiler and warm and thicken the lemon pudding mixture, stirring. It takes 12 to 15 minutes to thicken the pudding mixture with egg yolks. The pudding may remain loose if you don't simmer it long enough. Stir in coconut oil after removing from heat and cool for 15 minutes before straining, if desired.
Cover prepared ingredients to let them firm. Assemble servings close to serving time for layering. Serve cold, with additional lemon zest, if desired. Preparing ingredients ahead of time helps the ingredient from the original recipe firm before layering into jars. Jars are useful containers for planned breakfast and dessert servings.
Why this recipe works
- The cold items can be prepared in advance and set out on the serving platter so guests can help themselves to breakfast or dessert items.
- Serving in yogurt cups or parfait cups makes a simple two-person recipe and prevents the lemon and chia layers from mixing.
- The chia mixture is refrigerated for three hours and does not affect the texture of baked goods made with the lemon mixture.
- The lemon pudding is cooled before refrigeration to avoid heating the chia pudding when making both puddings ahead of time.
- Doubling is done according to the directions in the recipe. Using two bowls, one for the chia and one for the lemon, makes it easy to manage a larger batch of the recipe.
- It's a good method to use with refrigerated foods but not frozen ones. Other pudding ingredients, including chia gel and eggs, may impact the texture of thawed frozen puddings.
Ingredients
- •2 tbsp chia seeds
- •¾ cup unsweetened coconut milk
- •1 ½ tbsp Lakanto monkfruit white sugar replacement
- •1 tsp vanilla extract (not imitation)
- •½ cup canned coconut cream (cream portion only)
- •½ cup unsweetened coconut milk
- •⅓ cup Lakanto monkfruit white sugar replacement
- •4 egg yolks
- •1 tbsp cornstarch
- •1 tbsp lemon zest (plus more for topping, if desired)
- •¼ cup fresh squeezed lemon juice
- •1 tbsp coconut oil
Instructions
- 1
Heat a heatproof bowl over a pot of simmering water, or use a double boiler.
- 2
Stir together the chia seeds, coconut milk, vanilla extract, and monkfruit in a medium bowl.
- 3
Cover and refrigerate the chia mixture for 3 hours.
- 4
Whisk the egg yolks in a small bowl and set aside.
- 5
Add the monkfruit and cornstarch to the heatproof bowl and mix.
- 6
Mix in the lemon juice, coconut milk, coconut cream, and lemon zest until thoroughly combined.
- 7
Whisk in the egg yolks and continue stirring until thickened, approximately 12 to 15 minutes.
- 8
Remove from the heat and stir in the coconut oil.
- 9
Let the lemon pudding cool for 15 minutes.
- 10
Strain the lemon pudding if desired.
- 11
Cover and refrigerate the lemon pudding for 2 to 3 hours.
- 12
Layer the chia pudding and lemon pudding in parfait glasses or yogurt jars.
- 13
Top with more lemon zest if desired.
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