I’m excited to share with you today this recipe for Meyer lemon chia pudding.  About a year ago, I was walking through a Costco and ran into a gigantic bag of chia seeds and wondered how to use them.  This particular item had come up a few times in podcasts and reading as a seed high in fat, fiber, and protein, but I didn’t know much about it.

After some further research, I decided chia seeds were worth a shot, especially seeing some applications out there—you have probably walked through a health food store that had several varieties of kombucha with chia seed.  While we haven’t tried making homemade chia seed kombucha—that’s a challenge for another day—we have experimented with “puddings.” This Meyer lemon chia pudding is delicious.  It’s a great mid-day snack. Lately, I have enjoyed it as a filling dessert while going through my 21 Day Sugar Detox. (In the past, moving away from processed foods left me feeling full but undernourished and weight fell off too quickly; so this time, I’m trying to find the right balance and this treat is helping.)  If you have 5-7 minutes, you have time to prep this pudding.  It’s worth it.


12 oz full-fat coconut milk
4 Tbsp chia seeds
Juice of 1/2 Meyer lemon (other lemon will suffice)
1/8 tsp lemon zest



Pour coconut milk into a container, along with the chia seeds.  For this, we used an old ghee container.  Also add in lemon juice and zest. Then, shake well.


Leave in the refrigerator to set at least 2 hours, but preferably overnight.


Dish up and serve.  We hope you’ll enjoy this very easy Meyer lemon chia pudding.


  1. Oh, and my brand new Meyer Lemon tree I got last year is just this week setting 12-15 little baby lemons! I’ll have to try this. Sounds delicious. But I think I’ll just go buy some of the Meyer lemons I saw yesterday at the store. I don’t want to wait until Spring/Summer to try this! 🙂


    1. When we’ve used chia seeds in the past, they haven’t added any distinct flavor.


    2. Chia has no flavor. It absorbs whatever liquid it comes in contact with. A great plant protein that is so versatile. Stores well too. We like because it is quick protein.


  2. I make a version of this for breakfast a lot – I add in some cocoa powder and mix, then add in some frozen berries and put it in the fridge overnight. I like it warmed up in the microwave with a little ginger and cinnamon on top too. The lemon sounds deeeeelicious, I will have to try it this way!


  3. I’m making this tonight to put in the fridge – so excited! I have an old ghee jar too. 😉 How many servings is this recipe?


    1. I would say you can get 4+ servings, depending on how hungry you are and whether you’re eating it alone or as a small side/dessert dish.


    1. Suzie, you could use another nut milk, but it may result in a more liquid final result. You may want to consider being a little generous on the chia seed to make sure the consistency isn’t too thin.


  4. Just made this but didn’t want 1/2 lemon left over so doubled it by adding 1 1/2 cup soy milk (and doubled chia). I was looking for a way to get more calcium in. Chia seeds are perfect. And I had just bought my first Meyer lemons!! Looking forward to having it for breakfast tomorrow!


  5. I just tried this but used a bit more meyer lemon juice and extra zest….plus a little regular lemon..I like lemon! To balance, a little stevia, and one teaspoon maple syrup- so not very sweet and still low sugar. It’s very good, and begs for a few raspberries for the top. I can tell it would be fine without the sweetener, if you add the berries. Would still seem like a nice light dessert. I like tapioca pudding, so this reminds me of it.


  6. gah! Just tried it and it’s soupy! What texture is it supposed to be and what did I do wrong? I used Cashew milk instead.


    1. Monica! I’m sorry to hear that the mixture is soupy. How long has it rested in the refrigerator? It can take time to thicken. Also, I think cashew milk is less thick than coconut milk—it might help to add additional chia seeds.


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