Lemon Cream Chia Pudding

Lemon Cream Chia Pudding is a fresh and bright treat that combines the zesty flavor of lemon with the smooth, creamy texture of chia seeds soaked in a luscious base.…

By Riley • February 1, 2026 • Reading time: 6 min

Save Recipe Print Recipe

Tip: save now, cook later.

Lemon Cream Chia Pudding is a fresh and bright treat that combines the zesty flavor of lemon with the smooth, creamy texture of chia seeds soaked in a luscious base. It’s light yet satisfying, with little chia seeds that add a fun, jelly-like bite to each spoonful. This simple pudding is perfect for a snack, breakfast, or even a light dessert when you want something a bit different.

I love making this pudding because it feels special but isn’t complicated at all. You can mix it up the night before and it’s ready to go in the morning. The hint of lemon keeps it tasting fresh and clean, which I find really refreshing, especially on warmer days. Sometimes I add a touch of honey or maple syrup if I want it a little sweeter—everyone in my house loves it that way.

One of my favorite ways to serve Lemon Cream Chia Pudding is with a sprig of fresh mint or a few berries on top. It instantly makes the pudding look fancy but is super easy to do. I always feel like it’s a little gift to myself when I eat this—light, creamy, and just the right amount of tangy.

Key Ingredients & Substitutions

Chia Seeds: These are the base of the pudding and give it that signature gel-like texture. If you don’t have chia, flax seeds are an option, but the texture will be less jiggly and more grainy.

Milk: Unsweetened almond milk is light and mild, but you can use oat milk, coconut milk, or regular dairy milk. Full-fat milk makes the pudding creamier, while nut milks keep it lighter.

Sweeteners: I like maple syrup for its subtle richness, but honey, agave, or even a simple sugar syrup work fine. Adjust sweetness to your taste, especially if you are topping with lemon cream.

Lemon: Both zest and juice bring brightness. Fresh lemon juice is best, but bottled lemon juice can work in a pinch. Lemon zest adds extra flavor without the sourness.

Yogurt: Greek yogurt adds creaminess and tang. Coconut yogurt is a good dairy-free substitute. If you want a vegan option, choose plant-based yogurt and maple syrup instead of honey.

How Do You Get the Perfect Creamy Texture in Lemon Cream Chia Pudding?

Getting the right texture is key for this pudding. Here’s how I do it:

• Mix it well: Stir chia seeds into the milk thoroughly so no clumps form. Clumps can turn into unpleasant lumps later.
• Refrigerate long enough: Let the mix sit at least 4 hours, or overnight. This gives chia seeds time to absorb liquid fully and swell.
• Check and stir: After chilling, stir again to break up any seeds that stuck together. This keeps the pudding smooth and creamy.
• Lemon cream consistency: Whisk yogurt with lemon juice and sweetener until smooth. If it’s too thick, add a splash of milk to loosen it. This makes spooning easier and layers nicely.

Following these steps makes the pudding soft and creamy with a slight bite from the chia seeds, plus a fresh lemon topping that balances the textures beautifully.

Equipment You’ll Need

• Mixing bowl – perfect for combining the chia seeds and milk without mess.
• Whisk – helps evenly mix chia seeds so they don’t clump together.
• Measuring cups and spoons – to get your ingredients just right for consistent results.
• Serving glasses or small jars – nice for layering and serving the pudding attractively.
• Spatula or spoon – to gently stir the pudding and spread the lemon cream smoothly.

Flavor Variations & Add-Ins

• Swap lemon for lime zest and juice for a tart, tropical twist.
• Add fresh berries like blueberries or raspberries for added color and natural sweetness.
• Mix in a pinch of ginger or turmeric for a warm, subtle spice note.
• Use coconut cream in place of yogurt for a richer, dairy-free cream layer.

Lemon Cream Chia Pudding

Ingredients You’ll Need:

For the Chia Pudding:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or any milk of choice)
• 2 tbsp maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Lemon Cream Topping:

• 1/2 cup Greek yogurt or coconut yogurt (for creaminess)
• Juice of 1 lemon (about 2-3 tbsp)
• 1-2 tbsp powdered sugar or sweetener of choice (optional)

For Garnishing:

• Lemon slices
• Optional: lemon caviar or popping boba for garnish and texture

How Much Time Will You Need?

This recipe requires about 10 minutes of active preparation. Then, the chia pudding needs to chill in the refrigerator for at least 4 hours or preferably overnight to thicken properly. Adding toppings and garnishes will take just a few more minutes before serving. Overall, plan for around 4 to 8 hours, mostly hands-off.

Step-by-Step Instructions:

1. Make the Chia Pudding:

In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup (or honey), vanilla extract, and lemon zest. Mix well until everything is combined and the chia seeds are evenly dispersed.

Cover the bowl and place it in the refrigerator for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and swell, creating a thick, pudding-like texture.

2. Prepare the Lemon Cream Topping:

In a separate bowl, mix the Greek yogurt (or coconut yogurt), lemon juice, and powdered sugar or sweetener until smooth. Taste and adjust sweetness or lemon juice as needed for a balanced, tangy cream.

3. Assemble the Pudding:

Once the chia pudding has set, gently stir it to ensure an even texture. Spoon the chia pudding into serving glasses or bowls.

Top each with an even layer of the lemon cream mixture.

4. Garnish and Serve:

Garnish with a fresh lemon slice on top, and if you like, add lemon caviar or popping boba for an extra burst of citrus flavor and fun texture.

You can serve the pudding immediately or chill it for a bit longer for an extra refreshing treat.

Can I Make Lemon Cream Chia Pudding Ahead of Time?

Yes! In fact, it’s best to prepare the chia pudding the night before so the seeds have plenty of time to absorb the liquid and thicken. Store it covered in the fridge for up to 3 days.

What Can I Use Instead of Greek Yogurt?

You can swap Greek yogurt with coconut yogurt for a dairy-free option. Both provide creaminess, but coconut yogurt will add a subtle coconut flavor to the lemon cream.

How Do I Store Leftovers?

Keep leftovers in an airtight container in the refrigerator. The chia pudding may thicken more over time; just stir gently before serving, and it’s best eaten within 3 days.

Can I Adjust the Sweetness?

Absolutely! You can add more or less maple syrup, honey, or powdered sugar to suit your taste preferences. Keep in mind the lemon cream topping also adds some tanginess, so balance sweetness accordingly.